Preheat oven to 160 c

Melt butter & sugar over a low heat in a saucepan

Meanwhile mix nuts, fruit & flour in a mixing bow

Bring butter & sugar to simmer whilst stirring all the time to avoid burning. when ingredients are combined take of heat and add 50 mls double cream stirring continuously.

Add to fruit & flour to mixing bowl and stir .

Line a baking tray with greaceproof paper and spoon mixture onto tray in required portion sizes leaving space between each one .

I like my Florentines to be large but you can make them into any size you like .

Place tray in oven and cook for 10 mins ,turn tray after 10 mins and place back in the oven for a further 5 to 10 mins until golden

The Florentines do spread when they bake so as soon as they come out of the oven use a knife to push the sides back into a circular shape on each florentine and leave to cool.

Once cool turn each florentine over and cover in melted chocolate, pop in the fridge to set.

This recipe is not for the delicate ,thin Florentines that are traditionally made,this is for Florentines lovers who want lots of fruit & nuts in a good size instead of a small bite