Mini Florentines

1. 1

   Melt the butter in a saucepan, then add the sugar and bring to the boil, stirring all the time.

2. 2

   Remove from the heat and stir in the cherries, hazelnuts, peel and lemon juice.

3. 3

   Allow to cool slightly while you line two baking sheets with nonstick paper.

4. 4

   Set the oven to 350F (180C).

5. 5

   Put little heaps of the mixture, about the size of a hazelnut, on the sheets, leaving room for them to spread.

6. 6

   Bake for 5 to 6 minutes, until they are a light golden brown.

7. 7

   Push the edges in with a knife to neaten, then leave them to cool on the paper.

8. 8

   Melt the chocolate in two separate bowls set over saucepans of simmering water, or in a microwave for 3 to 4 minutes, then spread over the smooth side of the florentines.

9. 9

   Just before the chocolate sets, make wavy lines with a fork.

10. 10

    Leave to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.