Florentines

Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.

Finely chop the dried fruit or peel.

Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.

Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.

While it's still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.

Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.

Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.

Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.