|Golden syrup||3 Ounce|
|Plain flour||1 Ounce|
|Flaked almonds||3 Ounce, chopped|
|Mixed peel||1 Ounce|
|Glace cherries||2 Ounce, chopped|
|Lemon juice||1 Teaspoon|
|Plain chocolate||4 Ounce|
Melt the butter and syrup in a small pan, then stir in the flour, almonds, mixed peel, cherries and lemon juice.
Place teaspoonfuls of the mixture well apart on baking trays lined with baking parchment.
Flatten with a fork and bake in a preheated oven for 8-10 minutes.
Transfer to a wire rack to cool.
Melt the chocolate in a bowl over a pan of hot water, then spread over the flat underside of each florentine.
Place the biscuits chocolate-side up on a wire rack and mark the chocolate into wavy lines with a fork.
Leave until set.