Pecan, ginger and cranberry florentines

• Vegetarian

• Produce

  • 40 g Cranberries, dried
  • 40 g Ginger, stem

• Baking & Spices

  • 75 g Golden caster sugar
  • 225 g Milk or plain chocolate
  • 1 1/2 tbsp Plain flour

• Nuts & Seeds

  • 125 g Pecans

• Dairy

  • 50 g Butter
  • 2 tbsp Double cream

Found on recipesmadeeasy.co.uk

Description

Directions

• Preheat the oven to 180℃/170℃fan/gas mark 4 (350°F). Line 2 or 3 baking sheets with baking parchment.
• Place the butter and sugar in a small pan and heat gently until the butter has melted and the sugar dissolved.  Remove from the heat and stir in the cream. 
• Stir in the flour, cranberries, ginger and pecans and mix well.
• Place spoonfuls of the mixture onto the prepared baking sheets, allowing plenty of space for the biscuits to spread. 
• Bake for 10 to 12 minutes until pale golden.  While the cookies are still hot use a greased circular cookie cutter to pull the edges of the cookies in to form neat circles.
• Allow to cool completely before removing from the baking sheet.
• Break the chocolate into pieces and place 3/4 of it in a bowl over a pan of hot water. Stir until until melted.
• Remove from the heat and add the remaining chocolate. Stir until melted. 
• Allow the chocolate to cool slightly then spread a thin layer onto the backs of the florentines and allow to set.
• Spread a second layer of chocolate over each florentine then use a fork to mark squiggles in the chocolate with a fork and allow to set.