Florentines

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Ingredients

• 100 g sugar
• 1.5 dl full cream
• 50 g butter
• 50 g liquid honey
• 50 g candied orange peel
• 50 g candied lemon peel
• 50 g dried sour apricots
• 100 g almond slivers
• 25 g chopped pistachios
• 4 tbsp white flour
• 0.5 bag dark cake icing
• 0.25 tsp sea salt

Steps

1. Place the sugar in a pan along with all the other ingredients up to and including the pistachios, simmer over a low heat for approx. 3 mins., stirring constantly. Add the flour, mix. Using two wet teaspoons, shape approx. 1/3 of the dough into approx. 10 small mounds, place on a baking tray lined with baking paper – ensuring they are well spaced out.
2. Approx. 6 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, immediately shape the runny florentines into circles using a cutter (approx. 5 cm in diameter). Slide the biscuits and baking paper onto a cooling rack, leave to cool. Bake and shape the remaining biscuits in the same way.
3. Pour the cake icing into a small bowl. Dip the florentines halfway into the icing, allow the excess to drip off, sprinkle with a little fleur de sel, leave to dry on the baking paper.