Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.
Measure the butter
sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour
chopped cranberries or cherries
candied peel and nuts to the pan. Stir well to mix.
Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays
leaving plenty of room for them to spread during cooking.
Bake for 8-10 minutes
or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays
then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove
then pop them back into the oven for a few minutes to allow them to soften.
Set a heatproof bowl over a pan of simmering water
without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile
finely chop or grate the remaining chocolate.
Carefully remove the bowl from the pan
add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set
chocolate side up on a cooling rack. Store in an airtight container.
