Polka Dot Florentines
100 g butter
60 ml sugar
15 ml golden syrup or honey
15 ml fresh lemon juice
50 g Moir’s green glacé cherries, coarsely chopped
50 g Sugarbird mixed citrus peel
30 ml Safari Flaked Almonds
30 ml Safari Sultanas, coarsely chopped
125 ml Sasko cake flour
250 g dark or milk chocolate
50 g white chocolate
Melt the butter, sugar, syrup and lemon juice in a heavy-based saucepan.
Mix the cherries, mixed citrus peel, almond flakes and sultanas and cover with flour. Add to the melted butter mixture.
Spoon desired amount of the mixture onto greased baking trays, leaving enough space for spreading. Flatten shapes slightly with a spoon.
Bake in a preheated oven at 180º C for about 10 minutes.
Remove from baking trays. Cool slightly and place on wire racks to cool.
Melt the dark chocolate and spread onto the flat side of the biscuits. Melt the white chocolate and drip polka dots onto the dark chocolate. Finish with silver balls.