Florentines

Preheat the oven to 180 °C and line a baking sheet with baking paper.
Spread the hazelnuts on a separate baking sheet and place in the oven for five to 10 minutes or until the skins start to blister.
Remove from the oven and chop roughly.
Bring the butter, cream and sugar to the boil in a heavy-based saucepan.
Add the hazelnuts, sultanas and flour and mix.
Spoon teaspoonfuls of the mixture on the prepared baking sheet, leaving enough room in between for the Florentines to spread.
Bake for 10 minutes or until golden brown.
Remove immediately from the baking sheet but be careful ? the Florentines are still very soft. Cool on a wire rack.
Dip each Florentine halfway in the melted chocolate and cool until the chocolate has set.