Winter Spiced Florentine Bars

Method

• In a saucepan, melt the butter and infuse with the tea.
• Allow to cool to room temperature then strain and chill in the fridge until firm.
• Once firm, place all the ingredients in a mixer fitted with a paddle and mix until the dough resembles breadcrumbs.
• Gradually add the brewed tea and press into an 8 inch tin lined with foil.
• Bake at 180C for 10-15 minutes.

• For the topping, brew the tea in the hot water for a few minutes.
• Whilst the tea is hot, soak the fruit in the brewed tea for about 5 minutes.
• Remove the fruit and squeeze out the excess water.
• Place the water into a saucepan and reduce until it has thickened and there is about 2 tbsp left.
• Add the sugar, golden syrup and butter and melt together.
• Add the salt then add the nuts, ginger and dried fruit.
• Spoon the mixture over the shortbread and bake for another 10-15 minutes at 180C.
• The top should be a deep golden brown colour and the nuts should be toasty.
• Leave to cool for 10 minutes before cutting into squares.