Neven's Christmas Menu for 2017 includes Spiced Cranberry Florentines.
- 4 tbsp light brown sugar
- 4 tbsp softened butter
- 1 tbsp honey
- ½ tsp ground star anise
- pinch of ground nutmeg
- pinch of sea salt
- 75g (3oz) dried cranberries, finely chopped
- 50g (2oz) blanched almonds, finely chopped
- 4 tbsp plain flour
- 75g (3oz) plain chocolate (at least
- 70% cocoa solids), broken into squares
- Preheat the oven to 180°C (350°F/gas mark 4). Line two large baking sheets with non-stick baking paper.
- Put the sugar, butter, honey, star anise, nutmeg and salt in a pan. Set the pan over a low heat until the butter melts, stirring with a wooden spoon. Remove from the heat and mix in the cranberries, almonds and flour.
- Put heaped teaspoons of the cranberry and almond mixture onto the prepared baking sheets, making sure you space them apart as they will spread quite a bit in the oven. Bake in the oven for 8–10 minutes, until the Florentines have spread a little and are golden brown. Leave to cool completely on the baking sheets.
- Once the Florentines have cooled, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave.
- Using a palette knife, flip the Florentines over and drizzle the melted chocolate over them. Leave to set for a couple of minutes before serving or storing.
- These will keep happily in alternating rows of chocolate side up in an airtight container for up to two weeks.
- If you would like to give them to someone as a gift, simply pack into a Kilner jar or gift box in layers of tissue paper.