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The Great British Bake Off is back on T.V. I don't watch much television but have made a point of watching this series and trying each of the technical challenges. Florentines is something I haven't baked before so I was looking forward to trying these out.
A Florentine biscuit (or, more correctly, a Florentine) is an Italian pastry made from setting nuts (most typically hazel and almond) and candied cherries into a caramel disc, which is then often coated on the bottom with chocolate.
Using Mary Berry's recipe below:
50g butter- 50g demarera sugar
- 50g golden syrup
- 50g plain flour
- 25g dried cranberries or glace cherries, finely chopped
- 50g candied peel, finely chopped
- 25g almonds, finely chopped
- 25g/1oz walnuts nuts finely chopped
200g plain chocolate
Preheat the oven to 180C. Line three baking trays with baking parchment or silicon sheets.
Measure the butter, sugar and syrup into a small pan and heat gently until the
butter is melted. Remove from the heat and add the flour, chopped
cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
Make 18 florentines (approx 18g each) by spooning six teaspoonfuls of the mixture on to
each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
Measure the butter, sugar and syrup into a small pan and heat gently until the
butter is melted. Remove from the heat and add the flour, chopped
cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
Make 18 florentines (approx 18g each) by spooning six teaspoonfuls of the mixture on to
each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife.
Melt chocolate in microwave on low setting until just melted and smooth.
Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack.
The photos below are of my larger size florentines !
After baking these for the first time they were so delicious I decided to bake larger florentines so I doubled the recipe and placed 18 slightly domed tablespoon measures on a baking tray (approx 36g each), baked for 15 minutes.
The photos below are of my larger size florentines !
One question: when will you be selling these at Fancy? I too am trying all the technical challenges... I've had the ingredients for the Florentines for a week or two now- just need time to give them a try. That said, after dropping the cherry ring cake out of the tin, and gluing it back together with icing, I might just wait for you to sell them at Fancy for my Florentine fix. ��
ReplyDeleteHello Sewing Mum. We are selling them today & Saturday, if there are any left ! They are really easy to make. Going to try the Tiramisu today !
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