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1. Heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with greaseproof paper. Heat the butter and sugar together in a pan until the sugar dissolves. Mix in the flour then add the nuts, mixed peel, sultanas and cherries and put teaspoonfuls of the mixture quite widely spaced onto the baking sheet and flatten slightly. You may have to make 2 batches. Bake for 10 minutes. While still hottish, neaten up the edges using the side of a knife. Let them cool.
2. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Add the allspice and chilli and mix well. Spread over the flat side of the florentines and cool before serving.

Per serving

94 kcalories, protein 1.1g, carbohydrate 11g, fat 5.5 g, saturated fat 2.8g, fibre 0.4g, salt 0.09 g

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• annemiek

  17 March 2008

  annemiek rated and commented on this recipe

  

  This is a great recipe. I actualy didn't use mixed peel or glace cherries since my kitchen cupboard didn't offer me those. So I used some mixed tropical dried fruit and chopped it quite finely. It turned out delicious.

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Ingredients

• 75g butter
• 5 tbsp golden caster sugar
• 3 tbsp plain flour
• 50g almonds , pecans or hazelnuts, chopped
• 50g chopped, mixed peel
• 25g sultanas , chopped
• 25g glacé cherries , chopped
• 150g milk chocolate
• ¼ tsp freshly ground whole allspice
• dried chilli , freshly ground to give a good pinch

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Difficulty and servings

Makes about 25

Preperation and cooking times

Ready in 20 minutes + cooling time

Ingredients

• 75g butter
• 5 tbsp golden caster sugar
• 3 tbsp plain flour
• 50g almonds , pecans or hazelnuts, chopped
• 50g chopped, mixed peel
• 25g sultanas , chopped
• 25g glacé cherries , chopped
• 150g milk chocolate
• ¼ tsp freshly ground whole allspice
• dried chilli , freshly ground to give a good pinch

Per serving

94 kcalories, protein 1.1g, carbohydrate 11g, fat 5.5 g, saturated fat 2.8g, fibre 0.4g, salt 0.09 g

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