Ingredients
Makes: 24 small florentine cookies
- 50g caster sugar
- 1 tablespoon honey
- two tablespoons Congac or Grand Marnier
- 60g butter
- 50g plain flour
- 75g slivered almonds
- 50g sultanas or raisins
- 50g glace red or eco-friendly cherries
- 100g chocolate, melted
Increase grocery list
Turn this recipe right into a grocery list you are able to print, email, take on your mobile or buy online. It's free! Operated by Whisk.com
Method
Prep: 15 min › Prepare: 10 min › Ready in: 25 min
- Preheat the oven to 180 levels C / Gas mark 4. Line 2 baking trays with non-stick baking paper or parchment.
- In a tiny saucepan, combine the sugar, honey, liqueur and butter. Warm on the low heat to melt the butter and sugar remove from heat and stir well.
- Add some flour, almonds, sultanas and glace cherries stir well to mix evenly.
- Spoon small quantities of the mix to the trays, departing some space together to avoid sticking together.
- Bake for 7 minutes or until golden brown. Remove in the oven but allow them to harden around the tray for five minutes before removing to some wire rack.
- Dip one for reds of every florentine into melted chocolate and then leave to harden.
To complete:
You may also drizzle some chocolate outrageous once the biscuits have hardened like a nice final touch.