Whip up a batch of these delicious homemade Florentines. They will offer your guests a satisfying eating experience with its crunchy outer shell and chewy centre. For a festive twist, this recipe includes cranberries, mixed peel and nuts making them extra festive. Make these nutty treats up to 2 days in advance, chill until ready to serve. Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with nonstick paper. In a large bowl, combine the flour, cinnamon, mixed peel, cranberries and nuts. In a small pan, melt the butter, sugar and golden syrup over a low heat, stirring until the sugar has dissolved. Pour over the dry ingredients. Dollop teaspoonfuls of the mixture onto the baking sheets, leaving a gap between each. Bake for 8-10 minutes until golden. Remove from the oven and leave to cool. Meanwhile, melt the dark and white chocolate in separate bowls set over two pans of gently simmering water, stirring until smooth. Using a palette knife, release the Florentines from the paper. Divide the batch in half and arrange smooth-side up. Spoon the dark chocolate over one batch and, using a fork, create a wavy pattern in the chocolate. Repeat with the remaining Florentines and the white chocolate. Chill until set.