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Chocolate Florentines

Recipe by Rachel Hornibrook.

 

Nutty, caramel-y, fruity, chocolately deliciousness. These beauties are so easy to whip up and taste divine. Perfect for something sweet after Christmas dins or would make the most ideal edible gift.

Makes 16-20

50g butter
50g golden syrup
50g light brown sugar
75g plain flour
45g flaked almonds
45g mixed raisins/dried cranberries
45g mixed peel/fruit
1/2 tsp salt
100-150g chocolate (I used half milk, half dark)

Preheat the oven to 170 degrees celcius. Line 3 baking sheets with baking parchment. Melt the butter, sugar & golden syrup in a pot together until butter is melting and the mixture is bubbling. Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until well combined. Portion out into 20 potions (I used a melon baller, but teaspoon fulls will work perfectly too). Bake in the oven for 10-12 minutes, keeping a very close eye until they turn a deep golden colour. Leave to cool slightly on the tray for 5 mins then transfer to a wire cooling rack to cool completely. Meanwhile, melt the chocolate in a glass jug/bowl in the microwave in 30 second bursts until melted, stirring in Between each burst. This will take 2-3 mins in total. Flip over the florentines and spread a tsp of choc on each, using a fork to make the swirled pattern on each. Leave to harden for an hour in a cool place & enjoy.