Preparation
- Place the sugar, honey, butter and cream in a pot and bring to the boil. Add the flaked almonds and breadcrumbs and mix in well. Roughly chop the cranberries and stir into the mixture.
- Preheat the oven to 180°C top/bottom heat (fan oven 160°C).
- Using 2 teaspoons, place small heaps on a baking tray lined with baking paper and bake on the middle shelf for approx. 13-15 minutes (do not bake too dark). Then leave to cool on the baking tray.
- Melt the chocolate coating in a bain-marie according to the instructions. Coat the underside of the Florentines with the chocolate coating, place on baking paper with the coated side facing upwards and leave to dry.
- Store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 60 pieces.
