Preheat oven to 160°C/320°C and line a baking tray with paper. Butter 4 ring moulds of the same size (with no base) and place onto the tray.
Place butter, vanilla, salt, sugar, maple syrup, almond extract, and essential oils into the Thermomix bowl and melt 6 min/Varoma/speed 1/MC off. Cool slightly.
Add cornflour, almond meal and coconut and mix 10 sec/speed 3.
Add almonds, pistachios and craisins and mix 3 sec/speed 3. Scrape down sides of bowl and repeat.
Roll the mixture into small balls, the size of a walnut. Refrigerate.
Cook 4 at a time by placing the chilled balls into the prepared rings. Press down to flatten slightly. Cook about 6-8 minutes or until well spread and golden. If you want a more rustic look, you don’t need to use the rings.
Cool on a cooling rack.
Pipe or drizzle the melted chocolate across the tops of the florentines. Allow to set.
Use as sandwich cookies as directed or just store in an airtight container in the fridge until use.