"Forget hard recipes this is so simple and you will be delighted with the results. Invest in scales for this recipe."
Makes 10 (8cm Florentines)
75g sugar (about 1/3 cup)
25g mixed peel
50g currants or sultanas
110g sliced almonds
10 glace cherries
1 cup chocolate buttons
Spray your large Texas muffin tins (8 cm wide) with oil and heat oven to 170degC.
Melt the butter in a medium sized pot and add the sugar and once this is dissolved add all the rest of the ingredients except the glace cherries.
With your beloved wooden spoon stir well and make sure all the ingredients are well coated with the butter and sugar mix.
After just a few minutes of stirring remove from the heat and with a dessertspoon divide the mix between the ten muffin pans. About 1 heaped dessertspoon per pan will work. Rip each cherries into thirds and place on top of each biscuit.
Let the mix cool slightly and then push the mixture down with clean hands to ensure an even spread all around the muffin pan.
Bake 170degC for 36 minutes or until golden brown.
Cool in the pan.
Heat a saucepan of water and place a stainless steel bowl over the simmering water but not touching the water. Melt the chocolate and then place a spoonful of chocolate in the centre of each Florentine and then smooth out the chocolate with the back of the spoon in a circular motion.
Cool and store in an airtight container in fridge.