Chocolate Florentines Recipe

1. Put the butter and sugar in a saucepan and heat gently until the butter is melted. Increase the heat and bring the mixture to the boil. Immediately remove the saucepan from the heat, add the cream, mixed peel, cherries, almonds, cranberries, pine nuts and flour and stir well until evenly combined.
2. Drop 12 heaped teaspoonfuls of the mixture on to 2 large, lightly oiled baking sheets lined with baking paper, leaving a 5 cm (2 inch) gap for spreading. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 7 minutes. Remove the baking sheets from the oven and using a 7 cm (3 inch) cookie cutter carefully drag the edges of the biscuits into neat rounds so that they are about 5 cm (2 inches) across. Bake for a further 3-4 minutes until golden around the edges. Remove from the oven and leave for 2 minutes. Use a palette knife to transfer the biscuits to baking paper and leave to cool. Repeat with the remaining mixture.
3. Melt the dark chocolate and white chocolate in separate bowls set over gently simmering water (do not allow the bases of the bowls to touch the water), stirring until the chocolate is smooth. Spoon the melted chocolate into separate paper icing bags and drizzle back and forth over the biscuits. Leave to set.