Instructions

Heat the oven to 400°F.

Place the walnuts, sultanas and dates in a food processor and pulse until chopped to small pieces. Add the flour and blitz again to combine.

Transfer the mixture to a bowl and stir in the shredded coconut and flaked almonds.

Place the butter, syrup and salted caramel powder together in a small pan on a low heat. Cook over a low heat, stirring, until the butter is melted and everything is well mixed. Remove from the heat and stir in the cream, then pour the caramel over the fruit mixture and mix well.

Divide the mixture over the cups of two Silpat brownie molds (or bake in batches if you only have one tray). Only put 1/2” into each.

Bake for 8–10 minutes, or until evenly golden brown. Once baked, remove the florentines from the oven and leave to cool for 5 minutes before transferring to a cooling rack to cool completely.

To decorate, melt the caramelized white chocolate in a heatproof bowl set over a pan of gently simmering water. Spoon the white chocolate over each biscuit. Leave to set before serving.