Florentine Biscuits

*Florentine Biscuits*
Makes 24

These are lovely and buttery and chock full of tasty ingredients . . . cherries and candied citrus peel . . flaked almonds and sultanas, butter and sugar . . .  The dark chocolate drizzle is their crowning glory.

4 ounces butter, softened
4 ounces caster sugar
1 large egg, beaten
6 ounces plain flour
1/2 tsp bicarbonate of soda
1 ounce flaked almonds
(Lightly crush with your fingers)
2 ounces glace cherries, chopped
2 ounces mixed candied peel
2 ounces sultana raisins
3 ounces good quality dark chocolate, melted

Pre-heat the oven to 190*C/375*F.  Lightly grease 2 baking sheets and set aside.

Place the butter and sugar in a bowl.  Cream together until pale and fluffy.  Beat in the egg.  Sift the flour and soda together and then stir this into the creamed mixture.  Mix to a soft dough.

Mix together the almonds, peel, cherries and sultanas.  Stir 1/2 of this mixture into the dough.  Mix in well.  Shape into 24 even balls, rolling spoonfuls of the dough between the palms of your hand.  Place onto the baking sheets, leaving a good space between each.  Press out slightly with your fingers.  Scatter the remaining fruit and nut mixture evenly over top of each. 

Bake in the pre-heated oven for 10 to 12 minutes, until pale golden brown on the edges and bottoms.  Remove from the oven and allow to sit on the pan for about 10 minutes, before removing to a wire rack to finish cooling completely.

Melt the chocolate and then drizzle this over top of the biscuits.  (I do this in the microwave by blasting it at 30 second intervals, stirring after each blast) 

Leave to set until the chocolate has hardened.  Store in an airtight container.