Ingredients:
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.