120 grams mixed nuts, roughly chopped (I used almonds and hazelnuts)
60 grams dried figs, chopped finely
40 grams mixed peel
3 tablespoons plain flour (use either regular or gluten free)
½ teaspoon ground mixed spice
50 grams butter, diced
1 tablespoon honey
½ teaspoon vanilla extract
¼ cup caster sugar
2 tablespoons cream
80 grams each dark and white chocolate, melted
12 hole ½ cup-capacity muffin tin, very well greased and bases lined with a circle of baking paper
Preheat the oven to 160°C fan bake.
Toss the nuts, figs, mixed peel, flour and mixed spice together in a bowl and set aside.
Put the butter, honey, vanilla, sugar and cream in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 3 minutes, stiring often. Take off the heat and add the nut mixture straight away, stiring until everything is well coated in the caramel. Place tablespoons of the mixture in the base of the tins and bake for about 10 minutes until bubbling and golden.
Immediately run a round bladed knife around the edges to loosen them from the side of the tin. Wipe the blade clean if it becomes sticky. Cool for 5 minutes for the caramel to set up before removing them from the tins to a cooling rack.
To finish: Dip a third of the florentines in each of the melted chocolates, leaving the remaining plain if desired. Place on baking paper to set. Makes 18
Cook's Tip: If using a 6 hole muffin tin, remove the used baking paper from the first batch, wipe out the holes then grease and line again before cooking the second batch. The mixture will have firmed up but just scoop it into the tins and it will melt down when placed in the oven.