¼ cup (35 g) slivered almonds

¼ cup (35 g) slivered almonds

1 tablespoon mixed peel

1 tablespoon raisin

5 glacé cherries (15 g)

3 pieces glacé ginger (15 g)

60 g butter

¼ cup (55 g) AGRAGOLD Demerara brown sugar

1 tablespoon cream

125 g dark chocolate, melted


Preparation method: Blend or process nuts, peel, raisin, cherries and ginger until chopped finely; transfer to large bowl.

Combine butter and sugar in small saucepan, over gentle heat, until butter melts and sugar dissolves; bring to a boil. Boil gently about 1 minute, or until mixture starts to turn light golden; do not stir while boiling or mixture will crystallize. Add butter mixture and cream to nut mixture; mix well.

Spoon heaped teaspoons of mixture onto greased oven trays, allowing room between each for spreading.

Bake in moderate oven about 10 minutes or until golden brown; remove from oven. Using metal spatula, push each florentine into round shape; allow to cool on trays one minute. Carefully lift each Florentine from tray onto wire cooling rack; allow to cool and become firm.

Spoon 1 teaspoon of the chocolate onto flat side of each Florentine; spread out to edge. When chocolate is almost set, run fork through chocolate to give wavy effect. Place on tray; refrigerate until chocolate has set.