60g sunflower seeds
30g golden linseeds
20g poppy seeds
100g dried cranberries
100g dried currants
110g butter
28g plain flour
80g caster sugar
60g Malt Extract
50ml milk

Mix the seeds, fruit and flour in a bowl and set to one side. Melt the butter in a saucepan on a low heat, then add the sugar and malt extract – bring to the boil. Gradually add milk and gently stir, then pour into the bowl with the seeds and fruits and combine thoroughly.Preheat oven to 190°C.

Line baking tray with greaseproof paper and place teaspoon sized heaps of the mix, leaving plenty of room between each. Bake for about 8-10 minutes. Remove from oven and work quickly using an oversized biscuit cutting ring to shape the Florentines: Place the biscuit cutter around the mixture and gradually work inwards in a circular motion to create a neat disc about 5cm in diameter. Repeat for each Florentine then carefully lift the greaseproof paper with Florentines onto wire racking and leave to cool. These can either be eaten as they are or brush the base with your favourite kind of chocolate.