Florentines

Ingredients

• 125 g Butter
• 225 g Sugar
• 75 g  Honey
• 75 g Liquid glucose
• 125 g Cream
• 300 g Flaked almonds
• 100 g Glanced cherries
• 65 g Mixed citrus peel
• 15 g Cake flour
• Dark chocolate

Method

• Heat Butter, Sugar, Honey, Glucose and cream in a pot stirring to prevent burning of sugar.
• Boil until 160ºc stir every now and then with a palette knife do not use a spatula or plastic spoon as it will melt. 
• In the mean time roast the nuts at 180ºc until golden brown . Watch them as it happens all of sudden.  
• Cut the washed cherries and mix  with the Mixed peel and flour.
• When the desired temperature is reached add the fruit mixture.
• Add the nuts and remove from the heat.
• Stir all the ingredient in.
• Place 30 g blobs on baking sheet lined with baking paper.
• Bake at 160^oc for 7 – 10 minutes.
• The Florentine will run, gather together with a cookie cutter and make round using the cutter.
• After doing each one dip the cutter in ice water this will prevent it from sticking to the cutter.
• Return to the oven at 180ºc and bake until the syrupy part turn brown.
• Gather together again and make sure its thin and flat.
• Leave to cool and spread with Chocolate.

Make 36 Florentines