White Chocolate Mini Florentines
|Butter||4 Ounce (100 Gram, 0.5 Cup)|
|Caster sugar||5 Ounce (150 Gram, 2/3 Cup)|
|Glace cherries||1 Ounce, finely chopped (25 Gram, 0.25 Cup)|
|Chopped almonds||4 Ounce (100 Gram, 1 Cup)|
|Flaked almonds||1 1⁄2 Ounce (40 Gram, 1/3 Cup)|
|Chopped mixed peel||4 Ounce (100 Gram, 1 Cup)|
|Double cream||2 Tablespoon, whipped (100 Milliliter)|
|White chocolate||4 Ounce (100 Gram)|
Line two baking (cookie) sheets with non stick baking parchment as the mixture tends to be a bit sticky.
Melt the butter and sugar in a pan and bring to the boil.
Remove from the heat.
Add the cherries, nuts and peel.
Stir in the whipped cream and cool until stiff.
Put 2.5 ml/1/2 tsp mounds of the mixture well apart on the baking sheets.
Bake in a preheated oven at 180Â°C/ 350Â°F/gas mark 4 for about 6 minutes until golden and bubbling.
Leave to cool.
Melt the chocolate in a bowl over a pan of hot water (or in the microwave).
Loosen the biscuits (cookies) from the baking sheets and spread the undersides with a little of the chocolate.
Leave chocolate sides up on a wire rack to set.
Store in an airtight container.