55g/2oz caster sugar
2tsp runny honey
55g/2oz plain flour
45g/1½oz apricots, sliced thinly
45g/1½oz dried cranberries
45g/1 ½ oz unblanched almonds, sliced thinly
85g/3oz Cadbury’s Milk Chocolate, melted
- Preheat oven to 180c/350c/GM4/AGA – grid shelf on floor of baking oven with cold plain shelf on the runners above.
- Line 2 baking sheets with baking parchment.
- Melt the butter, sugar and honey together in a pan. Remove from the heat and allow to cool slightly before adding the flour, apricots, cranberries and almonds.
- Using a small scoop or a teaspoon, put blobs of the mixture onto the lined baking sheets. I put 8 on each baking sheet, spaced well apart to allow the mixture to spread. Then press each blob down lightly with a palette knife or spoon to make them slightly flatter.
- Bake in the preheated oven for 8mins or until evenly coloured.
- Remove from the oven and using a rubber spatula or palette knife, bring all of the lacy outer edges of each florentine in to form more of a circle and to make the florentines equal in thickness. This helps them be chewy rather than crisp and brittle.
- Allow to cool on the baking sheets for 10mins. Place upside down on a wire rack and brush with melted chocolate.
- When the chocolate has almost set, zig-zag a fork through it making wavy lines characteristic of a florentine.
- Allow the chocolate to cool completely and serve.
Think Ahead & Helpful Hints
- These will last for up to a week in a kilner jar or airtight tin. I never store biscuits in Tupperware as I think it taints their flavour.
- Mix up the contents a bit, add dates, mixed peel, dried figs, whatever you like.
- Accurate weighing of ingredients is very important to get that characteristic “chewiness”.