300g plain flour
100g icing sugar
50g cocoa powder
250g soft butter cut into pieces
1 tsp vanilla paste
For the florentine topping
Zest of 1 orange
60ml double cream
100g caster sugar
30g glucose syrup
100g toasted almonds
50g glacé cherries halved
50g mixed peel
Preheat oven to 160°
Place flour, icing sugar, cocoa and butter into a food processor (or rub in by hand) and pulse until breadcrumbed. Add vanilla paste and eggs and pulse until a dough forms. Press into a lined 18cm square tin.
Prick with a fork over the base, then bake for 20 mins or until firm. Take out the oven and increase the temperature to 190°.
To make the topping
Place cream and orange zest in a pan and bring to boil, turn off and leave to infuse.
Place sugar, glucose and 60ml water into a pan. Gently heat and leave to boil until caramel is golden. When golden, take off the heat, add cream, honey and butter. Stir well and then add the almonds, cherries and mixed peel.
Tip onto shortbread, spread mixture and then place in the oven for 15 mins.
Leave to cool then cut up and enjoy with a cuppa!