Florentine Slices

Set fan oven at 130 °C (300 °F)

Weigh the following into a bowl:

• 225 g chocolate
  and melt in microwave at Power 4 for about 4 min.

Spread into a 20 cm lined square cake tin and allow to cool.

Weigh the following directly into food processor:

• 50 g soft margarine
• 100 g demerara sugar
  and beat until you get fed up waiting for it to become light and fluffy.

Add:

• 1 egg
  slowly to mixture in food processor and beat.

Weigh the following directly into food processor:

• 50 g mixed fruit
• 100 g sweetened coconut
• 50 g glace cherries, quartered
  and stir in using pulse switch to give a soft mixture.

Place on the cooled chocolate in tin.

Place in fan oven at 130 °C (300 °F) for 35 min.(+15 if necessary). It should be fairly firm.

Allow to cool. Remove and cut into squares.

These are highly recommended rich biscuits (cookies!) and very quick to make. They go extremely well with coffee. I use bog standard plain cooking chocolate. Using plain is a matter of personal preferance, most people use milk chocolate.

If you really want to impress, use good quality bar chocolate. If you cut them into smallish squares, they are good enough to hand around with coffee after a dinner party. I am going to experiment with adding a small amount of coffee to the mix - I will report back.

Bon appetit

Denis Scadeng

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