Ingredients
Method
1.Preheat oven to 180°C. Grease two oven trays; line with baking paper.
2.In a small saucepan, combine butter, sugar and syrup over low heat; cook, stirring, 2 minutes or until the butter melts and mixture is smooth. Transfer to a large heatproof bowl; stir in combined sifted flour, ginger and cinnamon, cornflakes, then nuts, cherries, cranberries and mixed peel.
3.Spoon 1 tbsp of mixture onto the tray; using the palm of your hand, or the back of a spoon, spread the mixture into a 7cm round. Spoon three more portions 5cm apart onto the tray.
4.Bake 10 minutes or until golden. Stand 2 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture.
5.Melt chocolate. Spread a little chocolate over the base of each florentine. Stand 1 hour or until set.
You can use pretty much any combination of nuts and glacé fruits for the florentines as long you substitute weight for weight.
Note
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