Florentine recipe | How to make florentines

1. Stage 1Preheat the oven to 180°C (fan 160°C), gas mark 4. Line two baking trays with baking paper or silicone paper.
2. Stage 2Melt the butter and demerara sugar in a pan over low heat. Cancel.
3. Stage 3Combine all the nuts, fruit, candied zest and ginger stem (if using) in a mixing bowl, then add the flour and toss to coat. Add the cream to the butter mixture, then pour it over the dry ingredients and mix well.
4. Stage 4Spoon heaping teaspoons of the mixture onto the lined baking sheets, leaving some room to spread it out while baking. Flatten each with the back of the teaspoon, trying to avoid holes as best you can, then bake for 8 to 12 minutes or until golden brown. Leave on the baking sheets for 3-5 minutes or until firm, then transfer to a wire rack using a palette knife and leave to cool. Repeat to do the rest, if necessary.
5. Stage 5Melt the chocolate in a small heatproof bowl set over a pan of simmering water or in the microwave on high in 30-second bursts. Put a sheet of parchment paper
6. Stage 6Using a teaspoon, small palette knife or brush, spread a layer of melted chocolate on the flat bottom of each Florentine and leave until the chocolate is cool and hardened, about an hour or two, or leave -cool it. If desired, just before the chocolate sets completely, score a swirly, wavy pattern with a fork. (Scrape off the excess chocolate and use it for something else.)
7. Stage 7Arrange the florentines overlapping on a plate, alternating chocolate and fruit and nut sides up, or store them in an airtight container until needed. A light dusting of icing sugar just before serving is also pretty.

Recipes taken from The Christmas cook who gets ahead by Jane Lovett (Headline Home, £28). Copyright © Jane Lovett. Photograph by Tony Briscoe.