|1 Tbs||golden syrup|
|50 g||apricots — dried, finely chopped|
|20 g||mixed citrus peel — chpped|
|50 g||almonds — flaked|
|2 Tbs||dessicated coconut|
|40 tsp||flour — sifted|
|salt — just a pinch|
|100 g||white chocolate — melted|
|white chocolate — melted|
|500 g||ice cream — vanilla|
|edible decorative balls — silver|
Preheat the oven to 180ºC.
Line a baking tray with baking paper. Place the butter, sugar and golden syrup in a small pot over a low heat; stir to melt the butter and dissolve the sugar.
In a bowl, stir together the dry ingredients, add the melted butter mixture and stir to combine.
Place small dollops of the mixture onto the baking tray spaced well apart; bake for 8–10 minutes, remove from the oven and, with the back of a tablespoon, flatten into rounds. Allow to cool completely.
Spread the melted chocolate onto baking paper; allow to cool and when set, cut out stars with cookie cutters and set aside.
Turn Florentine rounds so the undersides face up; gently spread with a little of the extra melted chocolate and top with chocolate stars, then place chocolate side up on a cooling rack.
Place a scoop of vanilla ice cream on a Florentine, top with a second Florentine and sandwich together.
Serve immediately, decorated with a sprinkling of silver balls.