Mini Chocolate Florentines
Ingredients
85g butter
75g caster sugar
2 tbsp sultanas
2 tbsp glace cherries, chopped
2 tbsp crystallised ginger, chopped
25g sunflower seeds
100g flaked almonds
2 tbsp double cream
175g plain or milk chocolate
Method
Grease and flour 2 baking trays
Place the butter in a saucepan and heat gently until melted, Add the sugar, stir until disolved, then bring the mixture to the boil. Reomove from the heat and stir in the sultanas, cherries, ginger, sinflower seeds and almonds. Mix well, then beat in the cream
Place small tsp of the fruit and nut mixture on to the tray, allowing plenty of space for the mixture to spread out
Bake in a preheated oven , 180 C 350 F for 10 minutes
Remove from the oven and, while still hot, use a circular biscuit cutter to pull in the edges to form perfect circles
Leave to cool and go crisp before removing fron the tray
Break the chocolate into small pieces and place in a bowl. Set the bowl over a saucepan of simmering water and stir until the chocolate has melted. Spread most of the chocolate on to a sheet of baking paper
When the chooclate os on the point of setting, place the biscuits flat sude down on to the chocolate and leave to harden completely
Cut around the florentines and remove from the baking paper
Spread a little more melted chocolate on to the coated sides and use a fork to mark waves in the chocolate. leave to set
