- 75g unsalted butter
- 75g caster sugar
- 2 tbsp clear honey (or golden syrup)
- 75g plain flour
- 75g dried cranberries
- 50g glace cherries, quartered
- 50g mixed dried peel
- 50g flaked almonds
Pre-heat the oven to 180C/160 Fan/Gas 4. Line 2 baking trays with baking paper.
Put the butter, syrup, sugar and honey or syrup in a pan. Heat gently, stirring, until the butter has melted and all the sugar has dissolved.
Remove the saucepan from the heat. Stir in the flour, cranberries, cherries, mixed peel and almonds.
Put heaped teaspoonfuls of mixture on the baking tray, leaving plenty of space between each one to allow the Florentines to spread during cooking. Bake in the oven for 10-12 minutes until golden. Leave for 5 minutes, then transfer to a wire rack to cool.