Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4.
2. Sieve the flour, icing sugar, cocoa and a pinch of salt together; rub in the butter until it's like breadcrumbs.
3. Add the eggs and vanilla paste; combine to create a soft dough.
   Tip

   These Florentines will make a great gift - wrap in a cellophane bag or fill a glass jar
4. Press the dough into a 16-18cm square tin lined with baking paper on both the bottom and sides.
5. Prick with a fork all over and bake for 15-20 minutes or until firm; remove from the oven.
6. Increase the temperature to 200°C, fan 180°C, gas 6. Put the cream in a pan and add the zest of the orange. Bring to the boil, then remove from the heat; leave to infuse for 5 minutes.
7. Tip the sugar into a thick-bottomed pan with 60ml water and the glucose. Bring to the boil over a medium heat; let the mixture caramelise gently, swirl 
it from time to time – when the caramel is a dark blonde colour, gradually add the warm cream. Then add the butter and honey, and stir to melt.
8. Let the mixture simmer over a medium heat for 3 minutes. Fold in the toasted almonds, cherries and mixed peel; pour over the shortbread base, and spread it using a palette knife.
9. Return to the oven and bake for a further 15 minutes until the top is golden. Leave to cool before cutting into pieces with a large sharp knife.