Florentines

This is the one recipe using glacé cherries in which I won’t beseech you to use the dark natural-coloured ones; we want that garish, chemical red here. I won’t claim this isn’t a fiddly recipe, but you need patience rather than dexterity or expertise, and they are so good it would be a pity if you never found the calmness from which to produce them. Hettie, who’s worked with me on this book, customarily calls me Frank, as in Spencer, and if I can make these, so can you. These taste so much