FLORENTINES

The key to good florentines (beyond great ingredients) is to flatten them very thinly on the baking tray before you bake them, otherwise they’ll spread into strange lumpy shapes in the oven.

We like the bitter citrus flavour of candied peel and the sour tang from dried cranberry; when combined with the honey and almonds, it gives the florentines a delicious burst of sweet–sour flavour. Dipping the underside in dark chocolate takes the florentines to another level — and if you want to be very fancy you can use a fork to make a wavy pattern in the setting chocolate.

Makes 40

150 g (5½ oz) mixed peel (mixed candied citrus peel)

70 g (2½ oz) dried cranberries

70 g (2½ oz) currants

225 g (8 oz/2¹/₃ cups) flaked almonds

120 g (4¼ oz) unsalted butter

110 g (3¾ oz) honey

225 g (8 oz) caster (superfine) sugar

360 ml (12 fl oz) thin (pouring) cream (35% fat)

500 g (1 lb 2 oz) tempered chocolate

Preheat the oven to 160°C (315°F). Line two baking trays with baking paper.

Put the fruit and nuts in a food processor and process until finely chopped.

Put the butter, honey, sugar and cream in a saucepan and bring to the boil, stirring until the sugar has dissolved. Continue boiling until the mixture reaches 121°C (250°F) on a sugar thermometer.

Remove from the heat, add the fruit mixture and stir to combine. Divide the mixture between the two trays, spreading it evenly. Place a sheet of baking paper on top of each and roll to a thickness of 5 mm (¼ inch).

Bake for about 5–10 minutes, or until a light golden colour. Remove from the oven and leave to cool.

Spread each sheet with half the tempered chocolate and allow to cool for 20 minutes.

Cut into squares or rectangles using a very sharp knife.

Your florentines will keep in an airtight container at room temperature for up to 2 weeks.