1

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Line 2 large baking trays with non-stick baking parchment.

2

Put the butter and sugar into a saucepan and heat gently until the sugar dissolves. Remove from the heat and stir in the flour, nuts, mixed peel, sultanas and cherries.

3

Put 5 separate teaspoonfuls of the mixture onto each baking sheet, well-spaced to allow room for spreading, and flatten them slightly. Bake for 10 minutes. Cool, then carefully remove from the baking trays. Repeat with the remaining mixture to make 20 biscuits.

4

Melt the chocolate in a heatproof bowl positioned over a pan of simmering water, or melt in the microwave. Stir in the allspice (if using), then spread thinly and evenly over the flat sides of the Florentines. Allow to cool and set before serving.