Instructions: Pregheat the oven to 220 C/425 F/gas mark 7.

Line a swiss roll tin with shortcurst pastry and bake it blind.

Put all the ingredients into a pan and bring to the boi. Cook at a fast rolling boil until a hard ball is formed. Test it with a sugar thermometer.

If you do not have a sugar thermometer, drizzle a little of the sugar mixture into a saucer of cold water and allow to cool and set. It should roll into a hard ball between finger and thumb.

Pour into the pastry lined tin and level surface. Bake in the oven until golden and bubbling - about 5 minutes. Allow to cool and when quite cold cut into tiny squares using a sharp knife.

Florentine freezes quite well.

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