Olive & Chocolate Florentines.
80g Kalamata olives
pinch of salt
40g plain flour
50g dark chocolate
Black pepper, sea salt to season
You will also need one or two baking trays, greaseproof paper and a 5cm diameter biscuit cutter.
Pre-heat the oven to 180C/gas mark 4.
Roughly chop the olives.
Toast the almonds by spreading them out on a baking tray and toasting in the oven 180c / gas 4 for 8 minutes. Stirring half way through to brown evenly.
In a pan over a low heat, melt the butter, sugar, syrup and salt.
Let it boil for a few minutes then add the flour, stir and cook for a few minutes longer. Then take off the heat and stir in the almonds and chopped olives.
Next, line a baking tray with greaseproof paper. Place a teaspoon full of the mix on the tray for each florentine.
This mix makes 12 and completely spreads itself out when cooking so do leave lots of space between them – you have to shape them with the biscuit cutter after they have cooked.Bake in the oven for 6 minutes.
While they are still hot, use a knife or teaspoon to separate them and as they are cooling gently press them into the biscuit cutter, they will hold their shape and they are not too hot to handle. Leave to cool.
Meanwhile melt the chocolate on a low heat, in a bowl over a pan of water. Drizzle over the florentines.
Stick them in the fridge for 10 minutes for the chocolate to set. Then demolish!