Sour Cherry and Stem Ginger Florentines Recipe
2 tbsp butter
75g caster sugar
2 tsp plain flour
75ml creme fraiche
50g flaked almonds
2 tbsp candied peel
2 tbsp crystalised stem ginger
50g dried sour cherries
150g Valrhona chocolate
Heat the butter, sugar and flour in a pan until melted and the sugar has disolved.
Gradually add the creme fraiche until combined.
Add the almonds, candied peel, stem ginger and sour cherries and mix well.
Put heaped teaspoons of the mix on a baking tray and cook at 180°C for 12-15 minutes, until golden.
Cool for a few minutes and then transfer to a rack where you can brush the top with melted chocolate.