Chocolate shortbread florentine

This improves with age a bit like me!!

300g plain flour
100g icing sugar
50g cocoa powder
250g soft butter cut into pieces
2 eggs
1 tsp vanilla paste

For the florentine topping
Zest of 1 orange
60ml double cream
100g caster sugar
30g glucose syrup
60g butter
50g honey
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!

Honeycomb bars


These bars are very quick to make and give my famous brownies a run for their money!!

Line with baking parchment a 10×7″ baking tin.

Melt 100g butter and place in a large bowl. Add 3 tbsp cocoa powder, 4 tbsp golden syrup, 25g soft brown sugar and stir well.
In a large bag, place 200g digestive biscuits and 8 crunchie bars. Bash with a rolling pin and crush. Add to the butter mix and stir well till all the biscuit mix is well coated.
Tip into tin and press down well.
In a bowl over simmering water, melt 400g milk chocolate. Once melted cover the slice. Place in fridge till set. Cut into 24 pieces. Enjoy x

Melting baileys chocolate pots


This is a super easy pud and usually have most things in my store cupboard to do these. Perfect chocolate gorgeousness in a pot. You can make them ahead and keep in the fridge.

Preheat the oven to 200°
Grease 4 x 3oz cups with butter

Into a bowl over simmering water place
100g bar of dark chocolate
2 oz butter
Leave to melt

In a bowl
1 egg
1 egg yolk
2 tbsp caster sugar
4 tbsp baileys

Whisk until thick, creamy and doubled in volume. Stir in 1 tbsp ground almonds and the melted chocolate. Mix well and then pour into cups.

Place cups onto a baking sheet, into the oven for 10 mins.

Take out and enjoy!!