Peanut-Cranberry Florentines

Ingredients for 1 servings:

• 40 g butter
• 95 g sugar
• 150 g cream
• 150 g peanuts, salted
• 75 g cranberries, dried
• 2 drops of lemon flavor or some grated peel of an organic lemon
• 80 g cereal flakes (5-grain flakes)
• 100 g chocolate glaze, milk or dark chocolate

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 37 minutes

makes about 38 pieces

Bring the butter, sugar, and cream to a boil and simmer for about 10 minutes. Stir occasionally. Add the nuts and cranberries with lemon flavor and the five-grain flakes and toast briefly. Preheat the oven to 160°C fan/convection oven. Place the Florentine mixture in small piles on a baking sheet lined with baking paper, leaving enough space between them. I use Florentine mats for this. This makes it very quick and keeps the oven clean. Bake the Florentines for about 12 minutes on the middle rack of the oven, monitoring the browning. Let cool. Melt the chocolate glaze in a double boiler according to the package instructions and dip the Florentine feet into the chocolate glaze.