Ingredients
- 50g unsalted English butter
- 100g light brown sugar
- 1 Tbsp plain flour
- 75ml crème fraîche
- 50g flaked almonds
- 1/4 tsp mixed spice
- 125g jumbo unsalted peanuts and raisins
- 50g Brazil nuts (roughly chopped)
- 125g smooth dark chocolate (broken into small pieces)
- 25g smooth white chocolate (broken into small pieces)
Method
- Preheat the oven to 160°C (fan) NDLine 2 baking trays with baking paper.
- Put the butter and brown sugar in a small pan and melt over a gentle heat. Stir in the flour and bring to the boil.
- Stir in the creme fraiche and remove from the heat. Add the almonds, mixed spice, peanuts, raisins and Brazil nuts, and mix well.
- Put tablespoonfuls of the mixture onto the trays, and gently flatten. Leave space between each one, as they will expand as they cook.
- Bake for 15 minutes, until golden. Leave the florentines on the baking parchment and lift onto a cooling rack.
- Melt the chocolate in separate bowls.
- Once the florentines have cooled, turn them over and spread the bases with dark chocolate, then drizzle over the white chocolate in thin lines.
- Chill in the fridge until set, then serve.
The Crockford Cookbook 