Bettys Florentines Recipe

Method

• Step 1:Preheat the oven to 175°C (fan assisted). Line a baking sheet or shallow muffin/tart tin with baking parchment.
• Step 2:Finely chop the stem ginger and cherries and set aside.
• Step 3:Melt the butter in a saucepan. Add the flour and sugar and stir until the sugar has dissolved.
• Step 4:Add the crème fraîche and mix until well combined.
• Step 5:Add the stem ginger and cherries to the pan with the mixed peel and flaked almonds.
• Step 6:Using a teaspoon, place the mixture on a lined baking tray, leaving plenty of room for them to spread a little on baking. Bake for 8 minutes until pale brown. Remove and allow to cool completely.

To melt the chocolate:

• Step 1:Place the chocolate pieces in a bowl over a pan of simmering water. Stir occasionally until melted.
• Step 2:Using a pastry brush, spread the base of the Florentine with a thin layer of chocolate, then use a fork to create a wave pattern. Place in the fridge to set and then brush on a second layer if necessary. Alternatively, pipe the chocolate over the base of each Florentine.