Preheat oven to 160°C.
Melt butter, sugar and syrup together and bring to the boil.
Remove from heat and stir in flour, fruit and nuts.
Place teaspoonfuls of mixture on a lightly greased baking tray, leaving enough space for spreading, or spoon teaspoonfuls into a well greased small muffin pan.
Bake for 10 - 12 minutes.
Remove from oven and smooth rough edges with a spatula.
When biscuits feel more firm, lift gently from tray and turn out on a wire rack to cool.
Melt chocolate in bowl over hot water and cool until slightly thickened.
Spread base of cold biscuits with chocolate.
When almost set, create a wavy effect in the chocolate using a fork.
When using a muffin pan, press mixture evenly into the holes. The florentines can be stored in the refrigerator with or without chocolate. Place in an airtight container with greaseproof paper separating them.
This recipe was created for inclusion in Clover's recipe collection Best of the Best from Clover