ingredients
makes about 50
3/8 cup butter
1/2 cup superfine sugar
1 tablespoon honey
1/2 cup slivered almonds, chopped
1/3 cup dried apricots, finely chopped
2 tablespoons chopped glace cherries
1/4 cup mixed peel
1/2 cup All purpose flour
5 ounce dark chocolate
method
1. Preheat the oven to 180°C (350°F). Cover two baking trays with non-stick baking paper. Melt the butter, sugar and honey in a saucepan. Remove from the heat and stir in the almonds, apricots, glace cherries, mixed peel and the flour. Mix well to combine (the mixture may feel oily).
2. Roll teaspoonfuls into balls and place on the prepared trays, allowing plenty of room for spreading. Press lightly with your fingertips into 1 1/4 inch rounds.
3. Bake for 8 — 10 minutes, or until golden brown. Cool on the trays until slightly firm, then using a spatula, carefully remove and cool completely on wire racks. Repeat with the remaining mixture.
4. Bring a pan of water to the boil and remove from the heat. Put the chocolate in a heatproof bowl and sit the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted. Spread a thin layer of chocolate quickly over the backs of the florentines. A little of the chocolate will come through the florentine. Leave to set chocolate-side-up. When set, store in an airtight container in a cool place or keep refrigerated for up to 2 weeks .
