Macadamia, cranberry and white chocolate florentines

Preheat oven to 180°C. Line 2 baking trays with baking paper. Place butter, sugar, syrup and amaretto, if using, in a pan over medium-heat for 2-3 minutes, stirring to combine. Remove from heat, then sift in flour and ginger, stirring to combine.

Divide the mixture between the baking trays, using a palette knife to spread each into a rectangle about 2-3mm thick.

Place 1 baking tray in the oven and bake for 5 minutes or until mixture has spread. Remove from the oven and scatter evenly with half each of the cranberries and nuts. Return the tray to the oven for a further 12-15 minutes until bubbling and golden. Cool for 3-4 minutes while you repeat the cooking process with remaining florentine mixture, cranberries and nuts.

While still a little warm and soft, use a lightly greased 5cm round cutter to cut out circles from the first florentine batch, starting from the outside working inwards. By the time you finish, the second batch should be just coming out of the oven. Chill all florentines while you melt the chocolate.

Place chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.

Dip half of each florentine into the melted chocolate, then place on wire racks. Stand for 15 minutes until chocolate starts to set, then chill to set completely.