French Glacé Cherry florentines

Method

Pre heat oven to 190c

Melt the butter, together with the sugar and flour, in a small, heavy-based saucepan over a / very low heat, and keep stirring until the mixture has melted. Gradually add the cream, stirring continuously to keep it smooth.

Coarsely chop the nuts and then add to the mix with the cherries. Stir thoroughly again, then remove the saucepan from the heat and put the mixture on one side to cool.

Line a baking sheet with baking parchment.

Place heaped spoonfuls of the mixture onto prepared baking sheet, spacing them about an inch (2.5 cm) apart (to allow the mixture room to expand while baking). Flatten each spoonful with the back of the spoon.

Bake 12-15 minutes, or until golden. Leave the biscuits to harden on the baking sheets for 2-3 minutes, before quickly removing them to a wire rack to cool.

Melt the chocolate in a basin over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Or in a microwave being careful not to burn the chocolate

Place the cooled Florentines, base up, on a wire rack and, using a spoon, coat the underside of each Florentine with warm melted chocolate. Then, just before it sets, make a patterned, wavy line on each one, using a fork. Leave the Florentines to cool completely before packing.