Florentines Recipe

A couple of years ago my friend Catherine gave me some gorgeous gifts from Fortum & Mason. Along with some Earl Grey Tea and Ground Coffee a tin of Florentines stole my heart and tastebuds. Since then I have been on the hunt for the perfect florentine recipe. It was no surprise that Delia Smith came to my rescue yet again. These very luxurious biscuits can't be rushed. They do need time but if you do have or make the time then they do make a marvellous present.
Ingredients:
150g dark chocolate (c.75% cocoa)
25g butter, plus a little for greasing
75g caster sugar
10g plain flour, plus extra for dusting
65ml double cream
50g whole almonds, blanched and cut into thin slivers
50g ready plaked almonds
50g whole candied peel, chopped
25g glace cherries, chopped
25g angelica or green glace cherries, finely chopped
Florentines Method:
1. Melt 25g of butter, together with the sugar and flour, in a small, heavy-based saucepan over a very low heat, and keep stirring until the mixture has melted.
2. Gradually add the cream, stir continuously to keep it smooth.
3. Add all the remaining ingredients, except the chocolate.
4. Stir thoroughly again, then remove the saucepan from the heat and put the mixture on one side to cool. 
5. Brush the baking sheets with a little melted butter, lightly dust with flour and then tap them to get rid of the excess flour. 
Note: Bake one sheet of the Florentines at a time.
6. Place heaped teaspoonfuls of the mixture on to one of the prepared baking sheets, spacing them about an 2.5 cm apart (to allow the mixture room to expand while baking).
7. Flatten each spoonful with the back of the spoon, then bake on a high shelf for about 12-15 minutes, or until golden.
8. Take them out of the oven and leave the biscuits to harden on the baking sheets for 2-3 minutes, before quickly removing them to a wire rack to cool.
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