- 2 tbsp butter
- 75g/2½oz golden caster sugar
- 2 tsp flour
- 75ml/2½fl oz crème fraîche
- 50g/2oz flaked almonds, toasted
- 2 tbsp candied peel
- 2 tbsp crystallised stem ginger
- 50g/2oz dried sour cherries
- 150g/5oz good quality dark chocolate, broken into pieces
- Preheat the oven to 180C/350F/Gas 4.
- Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved.
- Gradually add the crème fraîche, stirring continuously until well combined.
- Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined.
- Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated.
- Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.
- Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted.
- Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set.