Florentines

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line three baking trays with parchment paper and set aside.

Step 2

Add the butter, sugar and golden syrup to a small saucepan and heat gently until the butter has melted. Remove from the heat and add the flour, chopped dried cranberries, candied peel and almonds to the pan. Stir well to mix.

Step 3

Preheat the oven to 180℃.

Step 4

Spoon the mixture onto each of the baking trays an press down to form a circle, allowing room for spreading during baking. Bake for 10 minutes, or until golden-brown. Allow to cool in their trays before transferring to a cooling rack to cool completely.

Step 5

Melt the chocolate and spread it over the flat part of each cookie, leave to cool for 2 minutes. Mark each florentine with a fork creating a zig zag pattern. Leave to set completely. Store in an airtight container.