Ingredients

The following ingredients have 4 Servings
  • 50 g golden syrup
  • 50 g demerara sugar
  • 50 g butter
  • 50 g plain flour
  • 4 glacé cherries (chopped)
  • 50 g mixed peel
  • 25 g sultanas (chopped)
  • 25 g dessicated coconut
  • 50 g dark chocolate

Instruction

  • Preheat your oven to 160 fan or 180 conventional oven.
  • Melt the syrup, sugar and butter together in a small pan over a gentle heat.
  • Remove the pan from the heat and stir in the flour and fruit.
  • Finally stir in the dessicated coconut.
  • Put 6 teaspoons of the mixture each on three baking sheets lined with baking paper. You may need to bake in two batches depending on the room in your oven.
  • Bake for 9 to 10 minutes.
  • Leave the florentines to cool, if needed, put the second batch in now, for another 9-10 minutes.
  • Transfer the biscuits to a cooling rack to cool completely.
  • Melt the chocolate and spread it on the base of half of the biscuits, and make the zig zag pattern with a fork when nearly set.