An alternative Florentine recipe.
Serves approx. 10
104g whole milk
158g caster sugar
84g glucose syrup
84g runny honey
25g sliced almonds
84g mixed peel
100g chopped glacé cherries
50g melted chocolate
In a pan, heat the milk, sugar, glucose and honey and bring to a boil, take it up to 120°c using a sugar thermometer.
As soon as it reaches temperature, stir in the butter until melted.
Then add all the dry ingredients, stir until combined.
Drop spoonfuls onto a baking tray, flatten down so you get an even bake. Bake at 160°c for approximately 10 mins, until golden.
Leave for a few minutes to cool slightly, then use a ring mould to bring the shape back to circular, and leave to cool completely before covering the flat side with the melted chocolate.