Recipe
Times (yields 12)
100g unsalted butter
100g soft brown sugar
100g golden syrup
100g plain flour
50g dried cranberries
25g crushed walnuts
25g flaked almonds
100g mixed fruit to include quartered cherries
Topping
200g dark chocolate
Method
1. Preheat the oven first to 160c/ fan 140c/ Gas Mark 4
2. Gently melt the butter, brown sugar and golden syrup.
Take off the hob and , using a wooden spoon, combine the plane flour, chopped cranberries, walnuts, flaked almonds, cherries and mixed fruits
3. Using a heaped tablespoon (50g) carefully divide the mixture into the muffin/bun tins ensuring you evenly spread the mixture out flat with a dampened finger tip
5. Bake for around 15 minutes, turning the baking trays once the back florentines have started to bubble for an even bake and colour
6. Once baked allow to cool completely before coating in melted chocolate
7. Over a pan of hot water use a glass mixing bowl, bigger than the pan, to melt the chocolate, making sure no water goes into the chocolate
8. Once the chocolate has melted dip each florentine, flat-side down, into the melted chocolate. Once dipped, use a fork to give them that distinctive zigzag appearance on top.
9. Allow the chocolate to set completely before eating or wrapping up for Christmas presents
10. Your florentines will keep for a week in a sealed airtight tin or plastic bag
Baker Mike's festive baking tips
* Soak the fruits and nuts in a good measure of brandy or rum overnight to make them extra special
* If you decide to use flat baking trays ensure you use baking paper, allowing room for the mixture to spread out while baking
* Use a good quality dark chocolate with at least 70% cocoa content
* Try adding apricots, figs, dates, candied ginger or mixed peel to the recipe if you like, instead of the mixed fruits
* For the exact weight of mixture (50g) place your baking tin on the scale and tear to zero
* Make the perfect homemade Christmas gift by using festive plastic wrap or small boxes tied with a red ribbon
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