White chocolate florentines

These are really easy biscuits to make and take no time at all - but just be careful to watch them when baking so they don't burn.  I've coated mine in white chocolate but they are lovely with dark or milk chocolate too.

Ingredients

50g butter

50g golden syrup

50g caster sugar

50g plain flour

25g glacé cherries, chopped

50g flaked almonds

50g candied peel, chopped

200g white chocolate, chopped

Method

1. Preheat the oven to 180°C and line two large baking sheets with baking paper.
2. Heat the butter, golden syrup and sugar together in a saucepan over a low heat until the butter is melted and the sugar is dissolved.
3. Remove the pan from the heat and sift in the flour, stirring to combine.
4. Stir in the cherries, almonds and candied peel.
5. Place heaped teaspoons of the mixture on baking sheets, spaced well apart, and flatten slightly with the back of a spoon.
6. Bake in the preheated oven for 8-10 minutes or until golden.
7. Leave cool on the baking sheets for a couple of minutes before transferring to wire racks to cool completely.
8. Place the chocolate in a heatproof bowl set over a saucepan of barely simmering water and heat until melted.
9. Using a pastry brush, spread the melted chocolate over the base of each florentine and place them chocolate-side up on a wire rack to cool.  Transfer to the fridge to set completely.