50g demerara sugar
50g golden syrup
50g plain flour (could use GF flour too)
25g dried cranberries
25g flaked almonds
200g dark chocolate
Preheat the oven to 180C and line a baking sheet with baking pachment
Put the butter, sugar and syrup into a ban and heat gently until everything has melted. remove from the heat and add all the other ingredients apart from the chocolate.
Give the mixture a good mix until everything is combined then using a spoon place teaspoons of the mixture onto the baking sheet, leave enough space between each florentine as they spread when they cook. You will find that you may have to do a couple of rounds of baking until you have used up all the mixture, alternatively line a second baking sheet.
Bake for 8-10 minutes, until golden, remove from the oven and allow to cool before carefully lifting them off the baking parchment with a fish slice or palette knife onto a cooling rack.
Melt the chocolate in a heatproof dish over a pan of hot water, then spread the chocolate onto the flat side of the florentine mixture, return to the cooling rack, chocolate side up and allow to cool and set.
The florentines will last 5 days in an airtight container