Florentine

Sweet Paste

· 250gms Anchor Butter

· 65gms Sugar

· 250gms Plain Flour

· 125ml UHT Milk (Cold)

Method

1. Cream butter and sugar for 3 minutes. Add in flour followed by milk for 1 minute, and refrigerate.

2. Bake at 200°C around 15 minutes.

Filling

· 240gms Sugar

· 90ml Water

· 40gms Glucose

· 50gms Honey

· 80gms Anchor Butter

· 80gms Almond Flake

· 50gms Melon Seed

· 50gms Walnut (Sliced)

· 50gms Pistachios (Sliced)

· 40gms Black Raisin (Sliced)

· 40gms Red & Green Cherries

Method

3. Boil Sugar, water and glucose on low for 30 minutes until the temperature reach 118°C.

4. Stir in honey and butter until well blended.

5. Finally add in all the nuts together with black raisin and cherries.

6. Transfer the filling onto the bake sweet paste and spread with a spatula.

7. Bake at 180°C for 5-10 minutes.