1 cup all-purpose flour
110g butter at room temperature and cut into pieces
1/4 cup sugar
Grease a cookie sheet and preheat the oven to 350F (170C).
Combine butter and sugar until butter is soft and smooth.
Gradually add flour until it is blended with the butter mixture.
Roll out or pat the dough to about 0.5cm in thickness and cut into 3-inch rounds.
Partially bake biscuits for 10 minutes until the surface is not doughy, but there is not yet color on the biscuits.
Remove from the oven and top with the Florentine mixture (see below for recipe).
Return the biscuit with Florentine mixture to the oven and bake for another 10 minutes or until the Florentine filling is bubbly and has turned a golden brown on the edges.
Remove from the oven and let cool.
Optional: Melt 28 grams of dark chocolate and drizzle over the Florentine biscuits.
Let cool and keep biscuits in the fridge.
3 tbsp of unsalted butter, at room temperature and cut into pieces
1/4 cup sugar
1/4 cup cream
1 tbsp maple syrup
3/4 cup blanched almonds sliced and toasted
1/4 cup dried cranberries (whole or cut into halves)
1 tbsp glace cherries
hint of grated orange peel
1 tbsp all-purpose flour
Put butter, sugar, cream and maple syrup into a pan and heat until the butter melts.
Turn the heat to medium and bring the mixture to boil until the mixture has thickened and the surface is covered with large bubbles.
Remove the mixture from the heat and add the almonds, cranberries, cherries, orange peel and all-purpose flour.
Divide the Florentine mixture between the partially baked shortbread biscuits.