You can switch the dried fruits and nuts in this recipe for any Fairtrade varieties you like, but the combination of zingy lime with dark chocolate and sharp cranberries gives a deliciously Christmassy flavour!
By Martha Collison
Divine Chocolate and Lime Florentines
Prep Time: 15 minutes + cooling
Serves: People
Ingredients
50g plain flour
50g mixed peel, chopped
25g dried cranberries, thinly sliced
75g flaked Fairtrade almonds
Zest and juice of ½ an unwaxed lime
50g butter
50g Fairtrade light brown sugar
50g golden syrup
200g Divine 70% Dark Chocolate, chopped
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a baking sheet with baking parchment.
Step 2
In a small bowl, combine the flour, mixed peel and dried cranberries. Chop the almonds roughly and add them to the bowl with most of the lime zest.
Step 3
Measure the lime juice, butter, sugar and syrup into a saucepan and heat on low until the butter has melted and the mixture is bubbling. Remove from the heat and allow to cool for a minute or two.
Step 4
Tip the dry mixture into the caramel and stir until well combined. Use a teaspoon to spoon small amounts of mixture onto the prepared baking sheet, allowing lots of space for them to spread in the oven. You will need to cook two or three batches to use up the mixture.
Step 5
Bake for 10–12 minutes, or until golden brown. If any of the florentines do not flatten out properly, use the back of a spatula to press them down. Remove from the oven and leave to harden before transferring to a cooling rack and repeating the process with the remaining mixture.
Step 6
Melt the chocolate in a heatproof bowl over a pan of simmering water until the lumps have disappeared. Use a palette knife or the back of a spoon to spread chocolate over the cooled florentines, then drag a fork through the chocolate to make wiggly lines. Sprinkle over the remaining lime zest and leave to cool.
