Mini Florentines

Directions

1. 1
   Melt the butter in a saucepan, then add the sugar and bring to the boil, stirring all the time.
2. 2
   Remove from the heat and stir in the cherries, hazelnuts, peel and lemon juice.
3. 3
   Allow to cool slightly while you line two baking sheets with nonstick paper.
4. 4
   Set the oven to 350F (180C).
5. 5
   Put little heaps of the mixture, about the size of a hazelnut, on the sheets, leaving room for them to spread.
6. 6
   Bake for 5 to 6 minutes, until they are a light golden brown.
7. 7
   Push the edges in with a knife to neaten, then leave them to cool on the paper.
8. 8
   Melt the chocolate in two separate bowls set over saucepans of simmering water, or in a microwave for 3 to 4 minutes, then spread over the smooth side of the florentines.
9. 9
   Just before the chocolate sets, make wavy lines with a fork.
10. 10
    Leave to cool completely.