Recipe courtesy of Easy Living
Makes about 30
450g (14oz) cherries, stoned
1 tsp caster sugar; 220g (7oz) almonds
100g (3 ½ oz) unsalted butter, cubed
150g (5oz) brown sugar
175g (6oz) golden syrup
1 tsp Amaretto (optional)
100g (3 ½ oz) plain flour, sifted
2 tsp ground ginger
300g (10oz) good-quality dark chocolate, broken into small pieces
Step One: Heat the oven to 180oC (Gas Mark 6). Place the cherries on a lined baking tray and sprinkle with caster sugar. Bake in the oven for 50-60 mins, until the cherries are shrivelled and caramelised. Set aside to cool. Meanwhile scatter the almonds on a baking tray and roast for 7-10 mins. Coarsely chop half the almonds, saving the remainder.
Step Two: Melt the butter, brown sugar, golden syrup and Amaretto (if using) in a saucepan over a medium heat. Remove from the heat and stir in the flour and ground ginger. Line two large baking trays with baking paper. Pour half the mixture into the middle of one of the trays and, using a spatula, very gently spread the mixture out to form a rough rectangle about 2-3 mm thick, leaving a 5cm (2 in) border all around. Repeat with the second baking tray, then transfer both to the oven and cook for 5 mins.
Step Three: Remove and scatter over the cherries and all the almonds, then return to the oven and cook for 12-15 mins or until the mixture is bubbling and golden. Set aside to cool for 4-5 mins. Starting from the outside and working inwards use a cookie cutter to cut out rounds. Place the Florentines on a lined baking tray and chill in the fridge for 10 mins.
Step Four: Cover your work surface with foil (this makes cleaning up easier) and place two or three wire racks on top. Melt the chocolate in a bowl over a pan of simmering water. Remove the Florentines from the fridge and dip each one halfway into the melted chocolate, then place on a rack and leave for 15 mins. Chill in the fridge for 1 hour, or until the chocolate has set.
For other biscuit recipes:-