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.


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