Yield: 60 cookies
|2 ounces||Caster sugar|
|2 ounces||Glace' cherries finely chopped|
|3 ounces||Hazelnuts; finely chopped|
|1 ounce||Mixed peel; finely chopped|
|2 teaspoons||Lemon juice|
|4 ounces||Chocolate (half plain & half white)|
Melt the butter in a saucepan, then add the sugar and bring to the boil, stirring all the time. Remove from the heat and stir in the cherries, hazelnuts, peel and lemon juice. Allow to cool slightly while you line two baking sheets with nonstick paper.
Set the oven to 180 C/350 F/ Gas Mark 4.
Put little heaps of the mixture, about the size of a hazelnut, on the sheets, leaving room for them to spread. Bake for 5-6 minutes, until they are a light golden brown. Push the edges in with a knife to neaten, then leave them to cool on the paper.
Melt the chocolate in two separate bowls set over saucepans of simmering water, or in a microwave for 3-4 minutes, then spread over the smooth side of the florentines. Just before the chocolate sets, make wavy lines with a fork. Leave to cool completely.
Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias