The candied and dried fruit and nuts in these soft, sticky florentines give the biscuits a jewel-like appearance. This variant from Frances Atkins is without the chocolate backing of many others, but you can dip them in melted chocolate if you prefer. This is a simple florentine recipe with impressive results.
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Preheat the oven to 160ºC/gas mark 3
Cream together the butter and caster sugar, then add the glucose syrup and whipping cream. Mix well
100g of butter
100g of caster sugar
2 tbsp of glucose syrup
500ml of whipping cream
Mix in the flour, then stir in the cherries, mixed peel, sultanas, almonds and currants until well-incorporated
35g of plain flour
50g of glacé cherries
50g of mixed peel
35g of sultanas
100g of flaked almonds
100g of currants
Place small teaspoons of the Florentine mixture on a baking sheet lined with parchment paper or a silicone baking mat, spacing them well apart. Bake for 8–10 minutes and then allow to cool before serving
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