These crunchy dark chocolate florentine biscuits would make a great festive afternoon treat. Hang them from ribbons as an edible Christmas tree decoration or stack them on a plate and enjoy them with a comforting cup of tea
Heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with baking paper.
Heat the butter and sugar together in a pan until the sugar dissolves.
Mix in the flour then add the nuts, mixed peel, sultanas and cherries and put teaspoonfuls of the mixture quite widely spaced onto the baking paper and flatten slightly. You may have to bake these in 2 batches.
Bake for 10 minutes. Neaten the edges, if you like, by pushing them with the side of a butter knife. Let them cool completely.
Melt the chocolate in a bowl over (but not touching) a pan of simmering water or in short bursts in the microwave. Brush or thinly spread over the flat side of the florentines and leave to set.