Florentines

These jewelled treats make lovely gifts for those with a sweet tooth. Use your favourite Fairtrade fruits and nuts - we love cranberries, almonds and apricots - perfect for Christmas

Preparation time: 15 minutes
Cooking time: 12-15 minutes
Makes: 12

What you need:

• 25g (1oz) butter
• 85g (3oz) Tate & Lyle Fairtrade Caster Sugar
• 2tsp flour
• 3tbsp double cream
• 150g (5½oz) mixed Fairtrade dried fruit and nuts, such as flaked almonds, cranberries, apricots, raisins, cherries
• 25g (1oz) dark Fairtrade chocolate
• 25g (1oz) milk Fairtrade chocolate
• 25g (1oz) white Fairtrade chocolate

What you do:

1. Preheat the oven to 180ºC, 350ºF, Gas Mark 4.
2. Place the butter and sugar into a pan and melt together - allow to turn golden brown before stirring in flour and double cream.
3. Add the dried fruit and nuts and mix together.
4. Take a large piece of baking paper and grease lightly with butter. Cut into 12 squares and use to line the bases of a 12 hole muffin or bun tin.
5. Spoon the mixture into the holes and spread out with a teaspoon. Bake for 12-15 minutes until mid golden brown. Leave for 10-15 minutes to set completely before peeling off the baking paper.
6. Melt the chocolates in separate bowls, spread a little chocolate onto the flat side of each Florentine and just before it hardens completely run a fork through the chocolate to create a wavy pattern.

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