Line a baking tray with baking paper.

Place a large heavy-based saucepan over high heat.

Cook the butter and sugars, stirring, for 5 minutes or until you have a smooth, golden-brown caramel (if it looks crystallised, keep stirring and cooking and it will come together).

Pour in the cream and stir until well combined, then cook for a few minutes.

Add the almonds, cranberries and vanilla and stir well.

Reduce the heat to low.

Working quickly, place 1 tablespoon of the mixture on the tray and press down to form a circle, then repeat with the remaining mixture.

Keep the pan sitting over low heat and stir the mixture every now and then.

Pop the tray into the fridge for 10 minutes or until set.

Stir the chocolate in a heatproof glass bowl over a saucepan of simmering water until smooth.

Cover the base of each biscuit with a little chocolate, then press it onto the tray to even it out.

Return to the fridge to set.

Drizzle any remaining chocolate over the Florentines and finish with a tiny sprinkle of sea salt.

Store in an airtight container for a few weeks.