Festive favourites

These impressive party treats are high in taste yet low in energy usage

florentines Makes 24

30g unsalted butter, plus

● a little extra to grease 50g

● golden caster sugar 2 tbsp

● honey 2 tbsp plain flour

● ● 3 tbsp double cream 50g

● glacé cherries, chopped

50g unsalted peanuts,

● roughly chopped 50g

● hazelnuts, roughly chopped

50g mixed chopped nuts

●

To decorate 200g

● dark chocolate, broken into small pieces

1. Heat the oven to 180ºc/ 160ºc fan/gas mark 4.

2. Place a pan on a medium heat and add the butter, sugar and honey. Stir until the butter has melted. Add the flour and cream and whisk in until fully combined. Add the cherries and all the nuts, mix well and set aside to cool.

3. Grease a baking sheet with a little butter and put 12 heaped teaspoons of the mixture on the sheet, about 4cm apart.

Press down each mound with the back of a teaspoon to shape and slightly flatten, then bake for 8-10 minutes until golden brown. If the edges are a little ragged, round them up using the edge of a teaspoon while they are still hot. Ensure you work swiftly – they cool and set quickly.

4. Allow the Florentines to cool on the tray for a few minutes then transfer them to a rack to cool completely.

5. Prepare the dark chocolate to decorate. Add the pieces to a microwave-safe bowl. Heat in the microwave at 10-second intervals, stirring well after each time, until melted.

6. Once the Florentines are completely cool, dip one side into the melted chocolate, then place, chocolate-side up, on a baking rack for 15-20 minutes until the chocolate has cooled and set.

These Florentines look like jewels with their ruby-red cherries. The 10-minute cooking time keeps them cost-efficient to make.