Recipe OF THE WEEK

FLORENTINES

Makes 20-24 squares Ingredients:

50g butter 50g muscovado sugar 50g honey 2 tbsp plain flour 75ml crème fraîche 50g flaked almonds 30g candied peel

20g desiccated coconut

60g dried sour cherries

150g dark chocolate, broken into pieces Method:

Preheat oven to 180°C (170°C fan) and line a 30 x 20cm baking tray with parchment.

Heat butter, sugar and honey in a saucepan over a medium heat, stirring continuously until sugar has dissolved.

In a small bowl, beat flour and crème fraîche (or sour cream) together, then beat into the butter mix. Add the almonds, candied peel, coconut and dried cherries (or cranberries) and mix well until combined.

Spread florentine mixture in a very thin layer in lined tray and bake for about 10–12 minutes, until a rich golden colour.

Leave in tin to cool and firm up for about 10 minutes. Then turn out on to a wire rack so flat side is uppermost.

Put a heatproof bowl over a small pan of water over a medium heat (do not let the bottom of the bowl touch the water). Add the chocolate and stir until smooth and melted.

Drizzle the chocolate over the florentines and leave until just set. Cut into squares and leave to cool completely. Store in an airtight container – they will keep for a few days.

The Lazy Weekend Cookbook by Matt Williamson, published by National Trust Books.