Wedgewood Chocolate and Cranberry Florentines

Makes 15

You will need:

1 x medium sized muffin tin

15 x original Cherubs Biscuits (one per muffin tin base)

Belgian chocolate for dipping

For the filling:

2x Wedgewood 100g Macadamia Nougat bars, chopped into small pieces 

100ml Cream 

80g Honey 

80g Butter 

40g Liquid Glucose 

230g Castor Sugar 

180g Wedgewood Dried Cranberries 

170g Glace Mixed Citrus Peel 

240g Flaked Almonds 

200g Chopped Macadamia Nuts 

5ml Salt 

Heat the nougat, honey, cream, butter, glucose and castor sugar together and allow to simmer for 2 minutes whilst stirring constantly. When all the ingredients are combined and smooth, remove from the heat, then add the balance of the ingredients and mix well to combine wet and dry ingredients. 

Put one Cherubs biscuit into each of the medium muffin tin bases and spoon one tablespoon of the fruit and nut filling on top of each of the biscuits.

Bake for 23 minutes or until the mixture has turned golden brown. 

Remove from the oven and allow to cool for 20 minutes. 

Tap the mini muffin tin on a work surface to release the Florentines and then remove from the baking tin with a spatula. For those feeling creative, allow the Florentines to cool on a wire rack and then dip in melted chocolate as an additional treat. Allow to set upside down on a wire rack.

Serve for afternoon tea and delight family and friends!

With love from the Wedgewood Artisanal Chef, Jen x