Many Nom Florentines

FLORENTINES

100g whole, blanched almonds
90g mixed candied peel (in whole pieces)
40g glace cherries
25g unsalted butter
90g caster sugar
15g plain flour
150ml double cream
100g milk chocolate
100g white chocolate

* Preheat oven 190c / gas mark 5
* Chop almonds - some fine/ some chunky pieces
* Chop peel and cherries (small, even pieces)
* Heavy based saucepan - melt butter + sugar
add flour + stir (should form a ball of paste)
take off heat + whisk in cream (mixture should be smooth)
Put it back on heat briefly to beat out any lumps.
* Stir in fruit and almonds.
* Drop heaped teaspoonfuls of mixture onto greased or non-stick baking
sheets. (Will look quite liquid and will spread - leave generous space
inbetween)
* Place sheets in oven and cook 10-12 minutes.
* Take out when spread into large circles + edges are golden brown.
* Leave on tray for 2-3 minutes to firm up (can push back into more
even shape now if required)
* Put on wire rack to cool.
* Melt milk + white chocolate in separate bowls
* Paint the flat side of each Florentine with chocolate.
* Make wavy lines on chocolate with fork and leave to dry.
* Makes approx 30.