SALTED CARAMEL FLORENTINES
Preparation 45 minutes
Cooking 20 minutes
Makes about 50-55 These jewelled petit fours are made even more special with a coating of chewy salted caramel just under the chocolate.
55g butter 90ml double cream 110g granulated sugar 110g flaked almonds 110g dried sour cherries 55g candied peel zest of ½ orange 55g plain flour 1 tsp mixed spice 250g plain chocolate, broken into pieces
FOR THE CARAMEL
397g tin sweetened condensed milk 150g light soft brown sugar 150g butter ¾ tsp fine sea salt
1 Heat the oven to 180°C (160°C fan oven) gas mark 4. Line 2-3 baking sheets with baking parchment. 2 Put the butter, cream and sugar in a large pan and heat until the sugar is dissolved. Bring to the boil, then remove from the heat. 3 Add the almonds, cherries, peel, zest, flour and spice, and stir to combine. 4 Drop teaspoons of the mixture onto the baking sheets, spacing well apart. Flatten with the back of a wetted spoon. Bake for 8-10 minutes until golden at the edges. While still hot, tidy up the edges if necessary with the edge of a teaspoon. Leave to harden, then transfer to a wire rack. 5 For the caramel, put the milk, sugar and butter in a pan and heat to dissolve the sugar. Bring to a gentle boil and cook, stirring to stop the mixture from catching, for 4-5 minutes until thickened. Stir in the salt and leave to cool for a few minutes. 6 While the caramel is still warm, spread a heaped tsp on the flat side of each Florentine and set aside on a tray to harden – chill them to speed up setting. 7 Put the chocolate into a heatproof bowl set over a pan of gently simmering water and leave to melt. Stir to combine at the end. 8 Dip the caramel side of the Florentine into the chocolate, shaking off any excess. Leave to harden, chocolate side up, on a rack. They will keep for 2-3 weeks in an airtight container.