Tags
almonds, baking bible, book, candied peel, chocolate, flaked, flaked almonds, florentines, french, french cuisine, glace cherries, golden syrup, mary berry, recipe book, sugar, tasty, tate & lyle, treat
Ingredients
50g butter
50g demerara sugar (I used caster)
50g golden syrup
50g plain flour
4 red or natural glacé cherries, finely chopped
50g finely chopped candied peel
50g finely chopped mixed almonds and walnuts (I used only flaked almonds)
50g plain chocolate (39 percent cocoa solids)
Yields approximately 18 florentines.
Method
1. Preheat the oven to 180°C/fan 160°C/gas 4. Line 3 baking trays with non-stick baking parchment.
2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, chopped cherries, candied peel and nuts to the pan and stir well to mix. Spoon teaspoonfuls of the mixture onto the prepared baking trays, leaving plenty of room for them to spread.
3. Bake in the preheated oven for 8–10 minutes or until golden brown. Leave the Florentines to cool before lifting onto a cooling rack. If the Florentines become too hard to remove, put them back into the oven for a few moments to allow them to soften.
4. Break the chocolate into pieces and melt in the microwave and taking care not to burn the chocolate. Spread a little melted chocolate over the flat base of each Florentine using a palette knife, and leave to set, chocolate-side up, on the cooling rack. Store in an airtight container.
Note 1: Florentines don’t have to contain just nuts and candied fruits. Henri Le Roux, Paris uses a variety of different ingredients in his recipes.
Note 2: Original recipe comes from Mary Berry’s Baking Bible (2009)
