Florentines

Name: Florentines
Cuisine: British
Ingredients: 12 glace cherries; 1 ball of preserved ginger in syrup (optional); 100 g butter; 100 g demerara or soft brown sugar; 100 g golden syrup; 100 g plain flour; 160 g flaked almonds; 150 g 70% dark chocolate

Joanne @JoanneinBath

Bath, UK

These are so scrumptious and really easy to make. Lovely with a cup of tea or coffee but you could also serve them at the end of a meal instead of dessert. I used dark chocolate flavoured with orange oil, but you could use plain dark chocolate, or milk or white. Make sure you bake the florentines until they're really golden brown, otherwise they'll be chewy rather than crispy - still delicious though.

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Ingredients

12glace cherries
1ball of preserved ginger in syrup (optional)
100 gbutter
100 gdemerara or soft brown sugar
100 ggolden syrup
100 gplain flour
160 gflaked almonds
150 g70% dark chocolate

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Steps

1

Heat the oven to 180C/Gas 4. Cut the cherries and ginger, if using, into small pieces.
2

Add the butter, sugar and syrup to a pan, I also added a pinch of salt, and heat gently until the butter has melted and the sugar has dissolved.
3

Add the chopped cherries and ginger to the flour and mix together with the almonds.
4

Add the dry mixture to the butter and syrup mixture and combine well with a wooden spoon or spatula. Line two large baking sheets with baking parchment.
5

Place teaspoonfuls of the mixture on to the baking sheets, leaving plenty of room for them to spread. Bake for 10 minutes until dark golden brown, remove from the oven and use a knife to push the edges in so they're not too lacy at the sides. Leave on the baking sheets until hardened, then transfer to a wire rack to cool completely and crisp up.
6

Melt the chocolate gently in a pan, then dip the undersides of the florentines in it, place upside down back on the wire rack to dry.
7

Eat when the chocolate has set.

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Cooksnaps

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Joanne @JoanneinBath

on April 03, 2016 16:56

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.