Cranberry and Preserved Lemon Florentines

Name: Cranberry and Preserved Lemon Florentines
Total time: 2100 s
Yield: 18 people
Cuisine: British
Ingredients: 200 g butter; 200 g caster sugar; 100 g Plain Flour sieved (strained); 200 g Almonds, chopped; 200 g chopped mixed peel or 1 Preserved Lemon; 100 g Raisins, chopped; 140 g Dried Cranberries or 100g Cherries, chopped; Fine rind of 2 Lemons (optional); 500 g dark chocolate (or Milk Chocolate etc.)

Gary Waite @cook_20376404

Had too mention the fruit Cranberries , because I did not use the usual ingredient of the fruit Cherries and I used One Preserved Lemon instead of Citrus peel . The Citrus element can be left out . Florentines are known for being covered in Chocolate - I used Milk Chocolate instead of Dark Chocolate . I used my Tefal Food Processor too chop the Almond nuts etc.

Gary Waite @cook_20376404

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Ingredients

25 - 35min.

18 people

200 gbutter
200 gcaster sugar
100 gPlain Flour sieved (strained)
200 gAlmonds, chopped
200 gchopped mixed peel or 1 Preserved Lemon
100 gRaisins, chopped
140 gDried Cranberries or 100g Cherries, chopped
Fine rind of 2 Lemons (optional)
500 gdark chocolate (or Milk Chocolate etc.)

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Steps

25 - 35min.

1

Line 2 large baking trays with baking parchment
2

Heat the butter and caster sugar in a saucepan until the butter has just melted and the sugar dissolved. Remove the pan from the heat.
3

Stir in the flour and mix well. Stir in the chopped Almonds, mixed peel, raisins, cherries (did use Cranberries instead of Glace' Cherries) and lemon rind (did use One Preserved Lemon instead of mixed peel and Lemon rind). Place a Dessert Spoon of the mixture well apart on the baking trays.
4

Bake in a preheated oven at Gas Mark 4.
5

As soon as the Florentines are removed from the oven, press the edges into neat shapes while still on the baking trays, using a biscuit cutter. Leave to cool on the baking tray or trays until firm, then transfer to a wire rack to cool down completely.
6

Spread the melted chocolate over the smooth side of each Florentine. As the chocolate begins to set, mark wavy lines in it with a fork. Leave the Florentines until set. Chocolate side up.