150gdark chocolateCouverture or cook's chocolate buttons are best.
Instructions
Melt the butter at a low heat in a medium sized pan.
25 g unsalted butter
Add the sugar and stir to dissolve.
90 g golden caster sugar
Beat in the flour as if making a white sauce.
15 g plain flour (all purpose flour)
Remove from the heat and whisk in the cream. Beat until smooth, then stir in the fruit and nuts.
150 ml double cream (heavy cream), 50 g Brazil nuts, 50 g flaked almonds, 30 g crystallised pineapple, 20 g mixed peel, 80 g mixed dried berries (sour cherries, blueberries and cranberries (or goji berries)
Place teaspoonfuls, well spaced apart, on baking trays lined with baking paper. The mixture will spread.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 10 minutes. The florentines are done when the edges have turned a golden brown.
Leave to cool for a couple of minutes, reshaping them into rounds quickly if needed, then transfer to a wire rack to cool completely.
Melt the chocolate in a bowl set over a pan of nearly boiling water.
150 g dark chocolate
Spread the melted chocolate over the backs of the Florentines with a palette knife or back of a spoon. Place chocolate side up onto a sheet of baking paper and leave to set.
Notes
Makes twenty large cookies or thirty small ones.You can replace my choice of dried fruit and nuts with your own. If using glacé cherries, chop them into smaller pieces.Use a mix of milk, white and dark chocolate for a more interesting finish and a fork to make wavy lines on the chocolate if desired.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.