Oven Temperature: 160c(fan)/180c/Gas Mark 4.
Bake Time: 8-10 minutes
50g golden syrup
50g Stork Baking Liquid
50g demerara sugar
50g plain flour
8 glace cherries, chopped
45g flaked almonds
40g mixed peel
150g milk chocolate
Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line two baking trays with non-stick baking paper.
Add the golden syrup, demerara sugar and Stork Baking Liquid to a small pan. Heat the pan over a gentle heat, stirring frequently until the sugar dissolves. Remove from the heat and add the flour, flaked almonds, mixed peel, sultanas and chopped glace cherries into a bowl and stir to mix evenly.
Place spoonfuls of the mixture well spaced apart as they will spread, creating 6 Florentines on each tray.
Bake in the oven for 8-10 minutes until lightly golden brown. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Once cooled melt the milk chocolate gently in the microwave or over a pan of steaming water.
Coat the back of each Florentine with melted chocolate, allow to set.
Use white chocolate to coat the Florentines if preferred.
Scales, small pan, silicone spatula, medium and small mixing bowl, chopping board, knife, cutlery – knife & spoon, 2 x baking trays, non-stick baking paper, wire cooling rack, teaspoon, pastry brush