These are one of the more elegant biscuits, more suited to after dinner than with tea in the afternoon, I’d say, but of course it’s up to you.
They also make a really special Christmas gift when boxed up and tied with a ribbon, but quite frankly I’d be happy to receive them in a Tupperware box – it’s the thought that counts, as they say, and these are very thoughtful.
They are quite odd to bake – high in butter and low in flour, it seems like they won’t work. The method does take some getting used to, and for this reason it’s good to only bake one sheet at a time, but if you stick to it you’ll be successful.
Makes about 16
unsalted butter 50g, at room temperature
soft light brown sugar 80g
plain flour 2 tbsp
flaked almonds 80g
glacé cherries 50g, roughly chopped
mixed peel 30g
fine sea salt a pinch
For the base
dark chocolate 100g
coconut oil ¼ tsp
Heat the oven to 160C fan/gas mark 4 and line 3 large baking sheets with non-stick baking parchment.
In a medium bowl, cream the butter and sugar together with a wooden spoon until light and fluffy, then add the remaining ingredients and gently mix everything through.
Using a teaspoon, spoon small amounts of the mixture on to the prepared sheets, placing them at least 10cm apart. It’s quite a sturdy mix and so will just sit there in a lump, and this is fine and how it’s supposed to be – I usually find that they spread to roughly 7cm in diameter, so 6 is the maximum one sheet can hold.
Bake for about 10 minutes, taking the sheet out after 5 minutes and flattening the centre of the florentines slightly with the back of a teaspoon. After the full cooking time, they will have spread further and will need gentle reshaping around the edges while still warm on the sheet. Allow to cool completely on the sheet, then transfer, flipped upside down, to a wire rack.
Put the chocolate and coconut oil into a heatproof bowl. Place the bowl over a small saucepan with 1cm depth of water in the bottom. Turn the heat on low and wait for the chocolate to melt. Once the chocolate starts melting, stir it so that the coconut oil is evenly dispersed. Take off the heat once the chocolate is glossy and fluid.
Spoon a teaspoonful of the melted chocolate on to the base of each florentine, spreading it almost to the edges with the back of a teaspoon. Allow to set for 10 minutes before dragging a fork through the chocolate in squiggly patterns – this is purely for looks and is a step that can be left out. It will take an hour or so for the chocolate to set fully.
Stored in an airtight container, these will keep well for around a week.
From Advent by Anja Dunk (Quadrille, £25). To order a copy go to guardianbookshop.com
