Method
Heat the oven to 170C. Mix all ingredients together apart from the chocolate. Place a teaspoon of the mixture into non stick mini jam tart tins. Bake for 15 -20 mins until golden. Remove from the oven & leave to cook in the tins. When cool carefully take out of tin & dip each one in her melted chocolate. Place on a plate & put in the fridge to set the chocolate.
Makes 25 florentines.
Ingredients
50g butter, melted
150g flaked almonds, toasted
40g gluten free plain flour
80g light muscovado sugar
120ml double cream
1 tablespoon honey
115g dried fruit
70g good quality 70 % cocoa solids chocolate, melted
