Florentines

Method

1. Preheat oven to 160°C.
2. Melt butter, sugar, and syrup together and bring to the boil.
3. Remove from heat and stir in flour, fruit, and nuts.
4. Place teaspoonfuls of mixture on a light greased baking tray, leaving enough space for spreading, or spoon teaspoonfuls into a well-greased small muffin pan.
5. Bake for 10-12 minutes.
6. Remove from oven and smooth rough edges with a spatula.
7. When biscuits feel firm, lift gently from tray, and turn out on a wire rack to cool.
8. Melt chocolate in bowl over hot water and let cool until slightly thickened.
9. Spread base of cold biscuits with chocolate.
10. When almost set, create a wavy effect in the chocolate using a fork.
11. Keep refrigerated.

Tip:

When using a muffin pan, press mixture evenly into the holes. The Florentines can be stored in the refrigerator with or without chocolate. Place in an airtight container with grease proof paper separating them.