Tuesday, 4 January 2011

F is for... Florentines


Florentines are irresistible in all their sticky, fruity, chocolatey indulgence. As a child, I always thought they were a benchmark of sophistication and, as such, assumed they would require unimaginable levels of skill and effort to get right. In actuality, florentines are a doddle to perfect and work very well with a number of changes in the ingredients, so add candied peel if you like or use chopped mixed nuts instead of coconut or white chocolate instead of dark. 

Florentines

Preheat the oven to 180 C (160 C Fan)

2 oz/ 50g unsalted butter
4 fl. oz double cream
5 oz/ 125g light muscovado sugar
2 oz/ 50g natural glace cherries, quartered
6oz. 150g dessicated coconut
3oz/ 75g flaked almonds
2 oz/ 50g stem ginger balls, finely chopped
2oz/ 50g plain flour
2oz/ 50g dark chocolate, melted

Melt the butter, cream and sugar together in a saucepan until the sugar has completely dissolved, sift over the flour and mix thoroughly. Stir in the remaining ingredients except for the chocolate and fold together until fully combined. Line a baking sheet with baking parchment and drop a teaspoon's worth of mixture in regular intervals across the sheet - being sure to leave enough room between each biscuit for the mixture to spread. Pat each dollop down with the back of a spoon and place in the oven for 10-12 minutes or until golden brown.

Leave them to cool on a wire rack, before dunking them in the chocolate or spreading a little over their tops. 


* My florentines didn't get photographed in time on the day - they'd all been scoffed before the camera battery had been changed, sorry!

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