Ingredients:
100g (4oz) caster sugar
100g (4oz)butter
100g (4oz) shredded almonds
50g (2oz) sultanas
50g (2oz) chopped glace cherries
Dark (bitter sweet) chocolate
Putting it together:
Pre-heat your oven to 180c (350f, gas mark 4).
Line 4 or 5 baking trays with non stick baking paper.
Place the butter and sugar in a heavy saucepan and gently heat, stiring
until the sugar has disolved and the mixture starts to boil.
Remove from the heat and stir in the remaining ingredients.
Place small teaspoonfuls of the mixture, spaced well apart on the baking
trays.
Bake for approx. 10 minutes until golden brown.
Remove from the oven and allow to cool on the trays for approx. 5 or
6 minutes.
Carefully remove the florentines from the baking tray and leave to cool
on a wire rack.
Continue to bake the rest of the mixture in the same way.
After the Florentines are cool, gently melt some dark (bitter sweet)
chocolate.
Spread the chocolate on the back (flat side) of the florentine and make
a zig zag pattern with a fork.
Makes approx. 36 Florentines
Tips for Working with Chocolate;
- chocolate is best melted gently in a bowl over a pan of hot water.
- be careful water doesn't get in to the chocolate or it will spoil.
- take great care not to over heat the chocolate or it will not set
well.
- if the chocolate gets too hot will need to temper it and this is
rather fiddly.
Recipe sent in by Ruth, Lauder
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