These florentine biscuits are delicious and light. They bake in a few minutes and the dried fruit and nuts adds an interesting range of textures. Usually when I take the florentines out of the oven, I pop them into the fridge to harden which allows them to come off the grease proof paper easily, also use small dallops, the large florentines tend to break up once they are removed off the tray.
- 100g Dried fruit
- 70g Brown sugar
- 30g Butter
- 100g White chocolate
- 2 tbsp Flour
- 30g Cashew nuts
- Preheat the oven to 180 degrees.
- Melt the butter and sugar in a pan.
- Dust the dried fruit and nuts with flour and mix into the sugar syrup.
- Line a baking tray with greaseproof paper and dollop on the mixture, spreading as thinly as possible.
- Pop into the oven for approx 20 mins.
- Remove from oven and allow to cool.
- Meanwhile melt some white chocolate in a bowl over simmering water.
- Dip each florentine in the chocolate and leave in the fridge to harden.