Sour cherry and stem ginger florentines recipe
 This quick and easy recipe for chewy, sticky florentines is absolutely foolproof. Whip up a batch for a party or make as edible Christmas gifts. 2 tbsp butter 75g/2½oz golden caster sugar2 tsp flour75ml/2½fl oz crème fraîche50g/2oz flaked almonds, toasted 2 tbsp candied peel2 tbsp crystallised stem ginger50g/2oz dried sour cherries150g/5oz good quality dark chocolate, broken into pieces 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 Method 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. Preheat the oven to 180C/350F/Gas 4. 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. 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. 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. 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. 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. 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. 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. 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.