Preheat the oven to 180°C/fan160°C/gas 4. Line 2 large baking trays with non-stick baking paper. 2. Melt the butter, sugar and honey in a pan over a medium-low heat, stirring to dissolve the sugar. Remove from the heat and cool to room temperature. Stir in the flour, candied peel, cherries and almonds. 3. Using your hands, shape the mixture into small mounds, then place 9 on each baking tray, spaced apart. Press down each mound slightly. Bake for 7-8 minutes, until the biscuits have spread and are golden. Leave for 5 minutes to firm up, then transfer to a wire rack to cool. Repeat with the remaining
Beat butter and sugar until pale and creamy. Add egg and mix well.
Add combined cocoa, flour and baking powder and mix well. Press mixture into a lined 28x18cm slice pan and bake for 20minutes until firm. Allow base to cool.
Melt the 25g butter and mix with condensed milk, icing sugar and lemon juice. Spread over base and refrigerate until set.
Gently melt the chocolate and spread a thin layer over the slice. Mark into squares once chocolate is slightly firm and slice when set.
happydayz2day,
Jun 29, 6:48am
and a florentine biscuit recipe!
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