Florentines

A great treat for the Jewish Purim.

1. 1

   1. Preheat the oven to 180C/350F/Gas mark 4. Line two baking sheets with baking parchment. In a medium-size pan, melt 50g of the butter or margarine with the golden syrup over a low heat, stirring, until the syrup has dissolved in the butter. Add the almonds, sultanas, cherries and candied peel. Stir in the flour - add more if the mixture is too runny.
   
   2. Drop tablespoons of the mixture on to the prepared baking sheet, about 5cm apart, and flatten them slightly. Bake for 10-12 minutes or until golden and crisp. Remove the baking sheets from the oven and leave the florentines to cool until they are firm enough to be taken off the sheets without breaking, then transfer them to a wire rack to cool futher.
   
   3. Place the chocolate in a bowl with the remaining butter or margarine and heat over a pan of simmering water, stirring, until melted and combined. When the florentines are completely cool, spread the flat side of each one with 1 tsp of the melted chocolate. Use a fork to draw way lines on the chocolate. Leave, chocolate sides up, until the chocolate has cooled, then store in the fridge.