antonia's florentines
100g salted butter
100g golden graunlated sugar
100g golden syrup
100g ground almonds
100g flaked almonds
100g dried cranberries
100g candied peel
180g bar of bournville chocolate
melt butter, sugar and syrup
mix in almonds, flaked almonds, cranberries and peel
pop into silicone tray, cook for 12 mins at 150 degrees
when cold freeze so you can pop them out of the silicone tray
pop bournville in glass bowl over bubbling water til melted
silicone spatular chocolate to underside, pop back in freezer
when choc frozen, pop in plastic bag in freezer till wanted
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