These ever-popular nut and dried fruit cookies will definitely achieves a glorious luxury with the addition of orange liqueur. The mini version will definitely be delicious with dessert or with after-dinner coffee and liqueurs. The baking method is simple and easy.

Ingredients: (Makes about 24)

• 50 g/2 oz/¼ cup soft light brown sugar
• 15 ml/1 tablespoon clear honey
• 15 ml/1 tablespoon Grand Marnier
• 50 g/2 oz/¼ cup butter
• 40 g/1½ oz/3 tablespoons plain (all-purpose) flour
• 25 g/1 oz/¼ cup hazelnuts, coarsely chopped
• 50 g/2 oz/½ cup flaked (sliced) almonds, chopped
• 50 g/2 oz/¼ cup glace (candied) cherries, chopped
• 115 g/4 oz dark (bittersweet) chocolate, melted, for coating

Method:

Preheat the oven to 180°C/350°F/Gas 4. Line three or four baking sheets with baking parchment. Combine the sugar, honey, Grand Marnier and butter in a small pan and melt over a low heat.

Remove the pan from the heat and tip in the flour, hazelnuts, almonds and cherries. Stir well.

Spoon small heaps of the mixture on to the baking sheets. Bake for about 10 minutes until golden brown. Leave the cookies on the baking sheets until the edges begin to harden a little, then remove and cool on a wire rack.

Spread the melted chocolate over the underside of each Florentine with a round-bladed knife or metal spatula. When the chocolate is just beginning to set, drag a fork through to give a waxy lines. Leave to set completely.