Marc’s Ginger, Cherry & Pistachio Florentines

Method

Step 1
Heat the oven 200°C/180°C fan/400°F/Gas 6.

Step 2
Spread the flaked almonds and pistachios in a single layer on a baking tray (not the prepared, lined trays) and bake for 8 minutes, until lightly toasted. Set aside.

Step 3
Place the butter, honey and sugar in a small, heavy-based pan over a low heat. Cook gently until the butter has melted and the mixture is beginning to bubble, then stir in the flour to combine. Then, gradually add in the cream, stirring continuously.

Step 4
Tip the mixture into a mixing bowl and stir in the salt, mixed peel, dried cherries, ginger and toasted almonds and pistachios.

Step 5
Place the square cutter on one of the lined baking trays. Spoon in 1 tablespoon of mixture (about 37g), flattening it out with the back of a teaspoon. Repeat, until you have 8 florentines on each tray, leaving room between each to allow the mixture to spread during baking.

Step 6
Bake for 9–10 minutes, or until the florentines are evenly golden caramel in colour. Watch them carefully – if they are paler in the centre, they may be a little softer and chewy to eat; if they are over-browned, they will be too brittle.

Step 7
Remove the baking trays from the oven and use 2 palette knives to push the florentines back into neat squares. Leave to harden on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.

Step 8
Place 200g of the ruby chocolate chips in a bowl over a pan of gently simmering water. Allow to melt, then remove the bowl from the pan, add the remaining chips and stir until melted and combined.

Step 9
Cut each impression mat into 8 equal squares (each about 7.5cm square). Spread each one generously with the chocolate and place it on a tray. Top each with a florentine, then chill to set for at least 30 minutes. Peel off the impression mats and repeat with the remaining chocolate and florentines. Store in the fridge or a cool place until ready to serve.