Florentines

Instructions for the florentines

• Preheat oven to approximately 180 degrees Celsius and line a baking tray with baking paper.
• Combine almonds, pecans, sultanas, cranberries, flour, cornflour cinnamon and salt and mix to combine.
• Place butter, golden syrup and sugar in a small saucepan and heat until melted and smooth. Alternatively, place in a bowl and heat in the microwave.
• Pour butter mixture onto almond mixture and mix until completely combined.
• Grease a round cookie cutter and place it onto prepared tray.
• Divide the mixture into 12 and press each section into the cookie cutter, then remove the cutter to reveal a rounded cookie. Repeat for all 12 cookies.
• If your cookies aren't staying, add a little more flour to the mixture.
• Bake for approximately 12 minutes, or until browned but not burnt.
• Leave to cool completely, then melt chocolate and coconut oil until smooth.
• Dip each cookie into the chocolate mixture to coat the bottom, and place on a piece of baking paper to set in the refrigerator. If you have extra chocolate, drizzle on top of each one.
• Serve once the chocolate has hardened.