I chose white chocolate with cranberry & macadamia, milk chocolate with pecans and cherries, and dark chocolate with stem ginger, walnuts & almonds. Yum.
Makes about 20
50g demerara sugar
50g golden syrup
50g plain flour
75g dried fruit (you could use glace cherries, dried cranberries, candied peel, raisins, stem ginger)
75g chopped nuts (you could use pecans, walnuts, pistachios, macadamia nuts, almonds, peanuts)
200g chocolate (white, milk or dark)
Preheat the oven to 180degrees. Line 2 baking trays with greaseproof paper (or use non stick whoopie pie or macaron tray).
Put your butter, sugar & syrup into a small saucepan and cook over a low heat until the butter has melted. Take off the heat and stir in the flour, dried fruit and nuts.
Spoon small amounts onto your tray (about a teaspoonful), making sure to space them far apart as they do spread out.
Bake them in the oven for 10mins until they just start to go golden. Remove from the oven and leave on the trays a little until they harden, then transfer them onto a wire cooling rack to cool completely.
Melt your chocolate in a small bowl, then dunk each florentine in. Return them to the cooling rack, chocolate side up (no licking your fingers until they are all done!). If you want a zigzag effect on the bottom, simply use a fork to make a wavy design before the chocolate completely hardens. You may need to put them in a cool place to harden completely. Store in an airtight container.