Makes about 20
This recipe is from Delia's Cakes
| 25g butter|
| 75g golden caster sugar|
| 10g plain flour (plus extra for dusting)|
| 65ml double cream |
| 50g whole almonds, cut into thin slivers|
| 50g ready-flaked almonds |
| 50g whole candied peel, chopped |
| 25g glacé cherries, chopped|
| 25g angelica, finely chopped |
| 175g dark chocolate (minimum 70% cocoa solids)|
| Pre-heat the oven to 190ºC, gas mark 5|
|Equipment: Two large baking sheets, with non-stick liners|
Start by putting the butter together with the sugar and flour in a small, heavy-based saucepan over a very low heat, and keep stirring until the mixture has melted.
Now gradually add the cream, stirring continuously to keep it smooth. Then add all the remaining ingredients, except the chocolate. Stir thoroughly again, then remove the saucepan from the heat and put the mixture on one side to cool.
You’ll find it easier to bake one sheet of the Florentines at a time, so now place heaped teaspoonfuls of the mixture onto one of the prepared baking sheets, spacing them about 2.5cm apart (to allow the mixture room to expand while baking).
Flatten each spoonful with the back of the spoon, then bake on a high shelf for about 10–12 minutes, or until golden. Then take them out of the oven and leave the biscuits to harden on the baking sheet for 2–3 minutes, before quickly removing them to a wire cooling tray to cool.
Repeat with the second batch.
Next, melt the chocolate in a basin over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water. This will take about 5–10 minutes.
Place the cooled Florentines base-up on the wire rack and, using a teaspoon, coat the underside of each Florentine with warm melted chocolate.
Then, just before it sets, make a patterned, wavy line on each one, using a fork.
Now leave the Florentines to cool completely before packing in alternating rows of fruit and chocolate side up in airtight tins.