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Tate & LyleThis recipe for Florentines comes from Tate & Lyle. These jewelled treats make lovely gifts for those with a sweet tooth. Use your favourite Fairtrade fruits and nuts - we love cranberries, almonds and apricots.

In February 2008, Tate & Lyle's Granulated White Cane Sugar gained Fairtrade accreditation and now, in time for Christmas, the first three baking products to be certified Fairtrade will be Tate & Lyle Caster Sugar, Icing Sugar and Royal Icing Sugar.

Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar and Royal Icing Sugar are all sourced from Belize, the sugar company's first Fairtrade accredited grower-partner, from whom it has purchased sugar for over 35 years. From traditional Christmas cakes and mince pies to Stollen and gingerbread biscuits, Caster Sugar and Royal Icing Sugar make for the perfect ingredients for essential seasonal baking, now with added "fairness".

Whether looking to bake a time honoured family favourite like a classic Christmas sponge or something a little more adventurous like perfecting the skill of a crisp and crunchy meringue, Tate & Lyle Caster Sugar is sure to get foodies cracking every festive recipe.

Another baking essential for Christmas is Tate & Lyle's Royal Icing Sugar - perfect for making a creamy glace or tempting butter icing - the kind of royal finishing touch that all cakes deserve at this time of the year.

Looking for inspiration? Check out the array of recipes available on Those that are kitchen shy and lacking in culinary inspiration will find all the sweet ideas they need to don an apron and whip up a whole host of festive treats that will also give Fairtrade farmers the perfect gift this Christmas.

Christmas Ice cream BombeIngredients for Florentines

25g (1oz) butter
85g (3oz) Tate & Lyle Fairtrade Caster Sugar
2tsp flour
3tbsp double cream
150g (5½oz) mixed Fairtrade dried fruit and nuts, such as flaked almonds, cranberries, apricots, raisins, cherries
25g (1oz) dark Fairtrade chocolate
25g (1oz) milk Fairtrade chocolate
25g (1oz) white Fairtrade chocolate

How to make Florentines

  • Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  • Place the butter and sugar into a pan and melt together - allow to turn golden brown before stirring in flour and double cream.
  • Add the dried fruit and nuts and mix together.
  • Take a large piece of baking paper and grease lightly with butter.
  • Cut into 12 squares and use to line the bases of a 12 hole muffin or bun tin.
  • Spoon the mixture into the holes and spread out with a teaspoon.
  • Bake for 12 - 15 minutes until mid golden brown.
  • Leave for 10 - 15 minutes to set completely before peeling off the baking paper.
  • Melt the chocolates in separate bowls, spread a little chocolate onto the flat side of each Florentine and just before it hardens completely run a fork through the chocolate to create a wavy pattern.

Makes 12

Tate & Lyle

Published courtesy of Tate & Lyle