Ginger Florentines

INGREDIENTS (Makes 18)

◆ 75g butter

◆ 75g caster sugar

◆ 1tbsp golden syrup

◆ 2tsp plain flour

◆ 50g crystallized

ginger, chopped

◆ 50g flaked almonds

◆ 40g walnut halves,

coarsely chopped

◆ 2tbsp candied peel

◆ 40g glacé cherries, chopped

◆ 1tbsp single cream

◆ 50g plain chocolate,

broken into pieces 1 Preheat the oven to 180°C, Fan 160°C, Gas 4 and line 3 baking trays with baking parchment. Place the butter, sugar and golden syrup in a saucepan and slowly bring to the boil. Boil for 1min. 2 Remove from the heat and stir in the flour, chopped ginger, nuts, peel, cherries and cream. Place 6 heaped tsp of the mix onto each of the prepared trays, leaving large spaces as they will spread. 3 Bake for 8min. Remove from the oven and use a plain pastr y cutter or palette knife to ease the edges into a round shape. Return to the oven for 3-4min until golden. Leave the biscuits to firm slightly and then transfer to a wire rack to cool. 4 Melt the chocolate in a small heatproof bowl over a saucepan of hot water. Leave to cool, then place in a small greaseproof paper piping bag and drizzle over the top. Leave to set, then serve.