Florentines

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Ingredients:

100 grams unsalted butter

100 grams demerara sugar

100 grams Golden syrup
   (or 20 gr. maple syrup and 80 gr. honey)

100 grams flour

100 grams candied orange and lemon peel, chopped

50 grams shredded, toasted coconut

100 grams sliced almonds, toasted

350 grams dark chocolate (72% cocoa),

   half broken into pieces, half grated

Preparation:

Preheat oven to 320 degrees on convection.  Line two baking sheets with silicone sheets or parchment paper.

Place dried fruits and nuts in a bowl.  Add flour and mix.

Place butter, sugar, honey and syrup in a small saucepan and heat until butter and sugar are melted.  Remove from the heat.

Stir butter/sugar mixture into dried fruit and mix well.  Drop by spoonfuls onto silicone baking sheets no more than 12 per sheet.  You should have a total of 24 cookies.

Bake for 8 to 10 minutes rotating pan half way through baking.  Florentine should be golden color all over.  Remove from heat and let cool on baking sheet for 5 to 10 minutes then remove cookies and place on baking rack to cool.

Set a heatproof bowl over a pan of simmering water without letting bowl tough water (or use chocolate tempering appliance).  Temper the chocolate by breaking up half the chocolate into the bowl.  Stir until the chocolate reaches a melting temperature of 122 degrees.  Remove from heat and add the grated chocolate and stir until chocolate is melted and cooled to 86 degrees.

Spoon chocolate to fill each circle of silicone baking sheet and place one cookie on top.  Let cool.  Store in an airtight container.