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Florentines

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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Tate & Lyle

Tate & Lyle

Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar and Royal Icing Sugar are all sourced from Belize, the sugar company's first Fairtrade accredited grower-partner, from whom it has purchased sugar for over 35 years.

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