Easter florentines with cacao nibs | Borough Market
To decorate Preheat the oven to 180C and line a baking tray with parchment paper. Heat the butter, sugar and golden syrup in a pan gently, until the butter has
Ingredients
- 50g butter
- 50g demerara sugar
- 50g golden syrup
- 50g plain flour
- 25g glacé cherries, chopped
- 50g candied peel, finely chopped
- 25g almonds, finely chopped
- 25g pistachios, finely chopped
- 25g cacao nibs
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