Chocolate and Ginger Florentines

These, made for extra Christmas presents when the rest of my homemade edibles seemed to be running out, are deliciously chewy and sweet. They are meant to be backed in white or dark chocolate, as normal florentines are, but I have been told that they don't need it, so I left them without. Of course, if you feel the need, don't let me stop you coating them in melted chocolate! They recipe is from the 'Cookie and Biscuit Bible' by Catherine Atkinson, Joanna Farrow and Valerie Barrett. Makes 30 biscuits.

Method:

1. Preheat the oven to 180 degrees celsius

2. Heat the sugar with the cream, butter and honey in a saucepan until it dissolves

3. Remove from heat and thoroughly stir in the almonds, flour and ground ginger

4. Combine with the stem ginger and candied peel and stir in chocolate until it melts

5. Line 2 large baking trays with greaseproof paper

6. Place 15 teaspoonfuls of mixture on each tray, spread well apart

7. Spread them as thinly as possible, into circles

8. Bake for 8-10 minutes, until starting to darken at the edges

9. Remove from oven and leave to cool and harden up slightly on the tray before transferring to a cooling rack

10. If you wish, trim using a round cutter and sharp knife into perfect circles, or leave as is, and serve