These rich, chocolate-coated biscuits can be served at tea-time or with coffee after dinner.
75 g / 3 oz butter
75 g / 3 oz Demerara sugar
100 g / 4 oz shelled hazelnuts, finely chopped
50 g / 2 oz glace cherries, quartered
25 g / 1 oz candied peel, finely chopped
butter for greasing
200 g / 7 oz plain chocolate
1- Heat the oven to 180 C/ 350 F / gas 4. Melt the butter and sugar together in saucepan and bring gently to the boil.
2- Remove the pan from the heat and stir in the hazelnuts, cherries and candied peel.
3- Cover 2 baking sheets with buttered grease-proof paper. Place 10 ml / 2 tsp portions of the mixture, well apart, on the baking sheets and flatten them slightly.
4- Bake for 10 minutes. The mixture will spread out considerably. so cut each florentine into a perfect round with a 7.5 cm / 3 in biscuit cutter while they are still warm and flexible. Cool the biscuits slightly, then, with a palette knife, lift them from the sheets and lay them, smooth side up, on a clean sheet of grease proof paper.
5- Break up the chocolate and put it in the top part of a double boiler or a bowl set over a pan of hot, not boiling, water. Melt the chocolate over a low heat.
6- Using a pastry brush, brush a thin layer of melted chocolate over the smooth side of each florentine. Leave to set, and keep the remaining chocolate warm.
7- Brush all the remaining chocolate over the biscuits, and leave until completely set.
photo credit goes to = http://bluekitchenbakes.blogspot.com/