- 50 g butter
- 75 g golden caster sugar
- 2 tbsp double cream
- 1½ tbsp plain flour
- 40 g dried cranberries finely chopped
- 40 g stem ginger chopped
- 40g Billingtons Gingerbread (broken into small chunks)
- 125 g pecans
- about 225 g milk or plain chocolat
Preheat the oven to 180℃/170℃fan/gas mark 4 (350°F). Line 2 or 3 baking sheets with baking parchment.
Place the butter and sugar in a small pan and heat gently until the butter has melted and the sugar dissolved. Remove from the heat and stir in the cream.
Stir in the flour, cranberries, broken Bilingtons Gingerbread, ginger and pecans and mix well.
Place spoonfuls of the mixture onto the prepared baking sheets, allowing plenty of space for the biscuits to spread.
Bake for 10 to 12 minutes until pale golden. While the cookies are still hot use a greased circular cookie cutter to pull the edges of the cookies in to form neat circles.
Allow to cool completely before removing from the baking sheet.
Break the chocolate into pieces and place 3/4 of it in a bowl over a pan of hot water. Stir until until melted.
Remove from the heat and add the remaining chocolate. Stir until melted.
Allow the chocolate to cool slightly then spread a thin layer onto the backs of the florentines and allow to set.
Spread a second layer of chocolate over each florentine then use a fork to mark squiggles in the chocolate with a fork and allow to set.
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