Preheat the oven to 160ºC/gas mark 3
Cream together the butter and caster sugar, then add the glucose syrup and whipping cream. Mix well
Mix in the flour, then stir in the cherries, mixed peel, sultanas, almonds and currants until well-incorporated
Place small teaspoons of the Florentine mixture on a baking sheet lined with parchment paper or a silicone baking mat, spacing them well apart. Bake for 8–10 minutes and then allow to cool before serving
