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Florentines #3

ingredients

makes 40
100 g (4 oz) butter
100 g (4 oz) sugar
15 ml (1 tbsp) double cream
100 g (4 oz) almonds, chopped
50 g (2 oz) glace cherries
50 g (2 oz) sultanas

for the icing

225 g (8 oz) icing sugar
90 g (6 tbsp) unsweetened cocoa
50 g (2 oz) butter
90 ml (6 tbsp) milk
5 ml (1 tsp) vanilla essence

method

1. Place the butter, sugar and cream in a heavy-bottomed pan.

2. Heat over a low flame, stirring constantly, until the sugar has dissolved.

3. Remove the butter from the heat and stir in the chopped nuts and fruit.

4. Grease flat baking trays and line with rice paper.

5. Drop small spoonfuls of the mixture onto the baking trays.

6. Be sure to leave as much space as possible between them as they spread while they are baking.

7. Bake for 10 minutes at 180°C (350°F) Gas 4 and leave to cool on the trays for at least 5 minutes.

8. Move to a cooling rack and trim extra paper.

9. To make the icing, sift together the sugar and cocoa. Combine half of the sugar with the butter and beat well.

10. Gradually add the remaining sugar, alternating with the combined milk and vanilla.

11. When the Florentines have cooled completely, turn them upside down and spread with the icing. Leave to set before serving.

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