Cherry and ginger florentines recipe
 This is an expensive treat to buy, but easy to make at home from store cupboard ingredients. Florentines make a wonderful edible gift. 25g/1oz butter75g/2½oz caster sugar1 tbsp plain flour75ml/2½fl oz double cream50g/1¾oz flaked almonds, lightly toasted50g/1¾oz cut mixed peel2 tbsp stem ginger, finely chopped1 orange, zest only25g/1oz glace cherries, chopped100g/3½oz dark chocolate 25g/1oz butter 75g/2½oz caster sugar 1 tbsp plain flour 75ml/2½fl oz double cream 50g/1¾oz flaked almonds, lightly toasted 50g/1¾oz cut mixed peel 2 tbsp stem ginger, finely chopped 1 orange, zest only 25g/1oz glace cherries, chopped 100g/3½oz dark chocolate Method Preheat the oven to 180C/350F/Gas 4.Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth.Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool.Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays.Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely.While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.)Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth. Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth. Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool. Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool. Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays. Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays. Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely. Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely. While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Recipe tips You can use the melted chocolate to paint the bottoms of the biscuits, as is traditional.