Florentine Biscuit Cookies

• a little salted butter175g g

  softened

• golden caster sugar↗85g g
• vanilla extract↗½ tsp tsp
• plain flour↗225g g

  plus additional for dusting

• ground cinnamon↗¼ tsp tsp
• butter↗50g g
• soft light brown sugar↗50g g
• golden syrup↗50g g
• salt↗½ tsp tsp
• plain flour↗50g g
• glazed cherries75g g

  sliced

• almond slices↗75g g
• dark chocolate↗150g g

  sliced

Step-by-step instructions

1. 1

   To make the cookies, place the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, mix with a spatula to form a soft dough. Shape into a ball, wrap in film and chill for at least 1 hour.

2. 2

   In a saucepan melt the butter, sugar, golden syrup and salt. Remove from heat and whisk in the flour, then add the cherries and almonds. Set aside to cool and firm slightly. Preheat the oven to 180 °C/160 °C with convection/gas 4 and line a tray with parchment.

3. 3

   Place the dough on a flour‑dusted work surface and roll to the thickness of a £1 coin. Using a 6 cm cookie cutter with edges, cut out as many circles as possible, then gather the scraps, roll again and cut a few more. Transfer to the tray and spoon the Florentine mixture onto each cookie until all mixture is used. Bake on a middle rack for 12‑15 minutes, until the cookies are golden and the filling melts. Let cool on the tray for at least 15 minutes.

4. 4

   While the cookies cool, melt the chocolate in a small heat‑proof bowl set over a saucepan of gently simmering water, or in short bursts in the microwave. Stir every 30 seconds to prevent burning. Dip each cookie about a third of the way into the chocolate, then place back on the tray to set. You may need to drizzle chocolate over the last few. Store in an airtight container for up to four days.