CLASSIC FLORENTINES

Prep time: 20 minutes Cook time: 20 minutes

Makes about 20

Tiny florentines frequently starred as petit fours in my early career working in London hotels. I would often sneak into the pastry department to help myself: sometimes they were made in a large rectangle on a baking tray and cut into squares, with the trimmings free for the taking. There’s something about a florentine that still makes them seem a little bit naughty – and extremely delicious to give as a gift.

INGREDIENTS

– 50g butter

– 50g demerara sugar

– 50g golden syrup

– 50g plain flour

– 6 glacé cherries, chopped

– 50g candied peel, chopped

– 50g whole almonds, chopped

– 150g 70% plain chocolate, broken into pieces

METHOD

Preheat the oven to 180C/160C fan/gas mark 4.

Line a couple of large baking trays with baking parchment. Put the butter, sugar and golden syrup into a pan and gently heat it until the butter has melted.

Remove from the heat and stir in the flour, fruit and nuts. Spoon teaspoonfuls of the mixture on to the baking trays, leaving plenty of room between them; they will spread out as they cook.

Bake for 8-10 minutes or until golden. When they come out of the oven you can trim or push the edges back in with the tip of a palette knife to make neat rounds, or just leave them natural.

Leave to cool a little then transfer to a cooling rack using a spatula.

Melt the chocolate in a bowl over a pan of simmering water, stirring occasionally until melted. Flip all the florentines over so the flat sides face up and place a sheet of parchment paper under the wire rack, if you like, to catch any drips.

Spread the chocolate over the flat sides using a silicone pastry brush or spoon, swirling it as you brush it on to leave a pattern. Leave to set. These will keep in an airtight container for up to 10 days.