- Preheat the oven to 180°C/Gas 4.
- Place the butter, sugar and glucose in a small saucepan and set over a medium heat, stirring until everything has melted and is mixed together.
- Remove the pan from the heat and add the remaining ingredients, stirring well until everything is mixed in and the peanuts and apricots are coated in the sweet, buttery syrup.
- Dollop teaspoons of the mixture on to the lined baking sheets, leaving large gaps between each to allow the florentines to spread as they bake.
- Bake for 6–8 minutes. Remove from the oven and leave to cool on the baking sheets.
- Once cool, the florentines should be bronzed and hard. Gently peel the baking paper from them and line them up on a wire cooling rack, with a sheet of foil underneath.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water then drizzle, pour or dollop this over the Florentines and allow to set.
Recipe from former Great British Bake-Off winner, John Whaite, who has joined Currys PC World to get the nation baking. To see their full baking range, as well as tips and videos from John, visit www.currys.co.uk/baking.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
These pretty florentines are great for serving up with tea when friends pop round
60g unsalted butter 60g light brown muscovado sugar 2 tsp liquid glucose 4 dried apricots, finely chopped 150g salted peanuts, roughly crushed 1 tbsp plain flour For the topping: 100g dark chocolate, broken up
Time: 15 minutes Serves: 12 Nutrition: n/a