50g unsalted butter OR 50g dairy-free spread
50g demerara sugar
50g golden syrup
50g gluten-free plain flour
25g dried cranberries, finely chopped
50g mixed candied peel, finely chopped
50g mixed almonds and walnuts, finely chopped
175g plain chocolate OR dairy-free plain chocolate
1. Pre-heat the oven to 180 degrees celsius.
2. Grease and line three baking sheets with non-stick baking paper (or even better use 'Magic non-stick liner' - I got some from Lakeland - didn't they get a product review from me last week?...hmmm, guess where I spend my Saturdays! It is expensive but you can re-use it time and time again and even Florentines don't stick to it. Such a great investment - cut some to the shape of your most frequently used cake tins and you'll save hours in cutting out baking paper! I secure it to the baking sheet with a small amount of oil).
3. Cut up all of the dried fruits and nuts (if you haven't cheated and bought them already chopped), and mix in the flour.
4. Measure the butter, sugar and golden syrup (possibly one of my favourite ingredients of all time, it has to be Lyle's, dare you to resist licking the spoon) into a small saucepan and heat gently until the butter has melted.
5. Add the dried ingredients to the saucepan and mix well.
6. Spoon slightly heaped teaspoonfuls of the mixture onto the baking trays. Don't be tempted to fit more than six onto a tray - they spread a lot - here is what happened when I tried to put eight on one tray....
8. Let the Florentines cool on their trays. When they are almost cool, transfer them to cooling racks - using a palette knife is the best way to loosen and lift them without breaking them.
9. If like me you can only easily fit two baking sheets in your oven at once, you will need to leave some of the mixture in the saucepan until the baking sheets have cooled to bake the final batch. It will have cooled and solidified, so heat it gently until it is liquid enough to spoon onto the trays.