FLORENTINES Recipe
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Ingredients: Kathy's fabulous Florentines
Cooking Time: 15 mins
You need:
1 Cup Sultanas
1 cup flaked almonds
1 cup shredded coconut
3/4 cup glace cherries, halved
2 1/2 cups crushed cornflakes
1 tin condensed milk
200 milk chocolate melts
Method:
* Preheat oven to 160 degrees
* Combine all ingredients in a large bowl
* Line baking tray with greaseproof paper
* Place spoonfuls onto oven trays
* Bake for 15 mins OR until golden brown
* leave to cool slightly before removing from tray and cool on wire racks
* Melt milk chocolate
* spread the base of the Florentines with chocolate, leave to set
Florentines
Ingredients
· 1/2 cup sultanas
· 2 cups cornflakes
· 100g slivered almonds
· 100g chopped glace cherries
· 2 tbs mixed peel
· 2/3 cup sweetened condensed milk
· 250g good-quality dark chocolate
Method
1. Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper.
2. Combine the sultanas, cornflakes, almonds, glace cherries, mixed peel and sweetened condensed milk in a bowl. Place spoonfuls of the mixture on baking trays, leaving enough room between each for biscuits to spread. Bake for 10 minutes until light golden brown, then set aside on a wire rack to cool.
3. Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly then spread over the underside of the florentines. Use a fork to make wiggly lines in the chocolate, then place, chocolate-side up, on a wire rack until set.
INGREDIENTS
30g butter
2 tablespoons brown sugar
1 teaspoon golden syrup
¼ teaspoon ground ginger
1 tablespoon plain flour
2 teaspoons mixed peel
1 tablespoon finely chopped red glacé cherries
¼ cup (20g) flaked almonds, chopped coarsely
75g dark chocolate
NOTE: This recipe makes about 36 Florentines and can be made three days ahead; store in an airtight container.
METHOD
Preheat the oven to moderate (180°C). Combine butter, sugar and golden syrup in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Remove from the heat.
Stir in the ginger and flour then the peel, cherries and nuts. Drop level ½ teaspoons of mixture onto greased oven trays, leaving about 6cm between each to allow mixture to spread. Cook only 6 at a time.
Bake in a moderate oven for about 5 minutes or until golden brown; gently push the Florentines into shape with a small cutter or palette knife while still hot. Stand Florentines for 1 minute before transferring to a wire rack to cool.
Melt the chocolate then spread the chocolate over the flat side of the florentines; run a fork through the chocolate before it sets to make a wavy pattern. Stand Florentines, chocolate-side up, on a wire rack until set.
Not suitable to freeze. Chocolate suitable to microwave.
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Directions: |
Directions:Kathy's fabulous Florentines
Cooking Time: 15 mins
You need:
1 Cup Sultanas
1 cup flaked almonds
1 cup shredded coconut
3/4 cup glace cherries, halved
2 1/2 cups crushed cornflakes
1 tin condensed milk
200 milk chocolate melts
Method:
* Preheat oven to 160 degrees
* Combine all ingredients in a large bowl
* Line baking tray with greaseproof paper
* Place spoonfuls onto oven trays
* Bake for 15 mins OR until golden brown
* leave to cool slightly before removing from tray and cool on wire racks
* Melt milk chocolate
* spread the base of the Florentines with chocolate, leave to set
Florentines
Ingredients
· 1/2 cup sultanas
· 2 cups cornflakes
· 100g slivered almonds
· 100g chopped glace cherries
· 2 tbs mixed peel
· 2/3 cup sweetened condensed milk
· 250g good-quality dark chocolate
Method
1. Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper.
2. Combine the sultanas, cornflakes, almonds, glace cherries, mixed peel and sweetened condensed milk in a bowl. Place spoonfuls of the mixture on baking trays, leaving enough room between each for biscuits to spread. Bake for 10 minutes until light golden brown, then set aside on a wire rack to cool.
3. Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly then spread over the underside of the florentines. Use a fork to make wiggly lines in the chocolate, then place, chocolate-side up, on a wire rack until set.
INGREDIENTS
30g butter
2 tablespoons brown sugar
1 teaspoon golden syrup
¼ teaspoon ground ginger
1 tablespoon plain flour
2 teaspoons mixed peel
1 tablespoon finely chopped red glacé cherries
¼ cup (20g) flaked almonds, chopped coarsely
75g dark chocolate
NOTE: This recipe makes about 36 Florentines and can be made three days ahead; store in an airtight container.
METHOD
Preheat the oven to moderate (180°C). Combine butter, sugar and golden syrup in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Remove from the heat.
Stir in the ginger and flour then the peel, cherries and nuts. Drop level ½ teaspoons of mixture onto greased oven trays, leaving about 6cm between each to allow mixture to spread. Cook only 6 at a time.
Bake in a moderate oven for about 5 minutes or until golden brown; gently push the Florentines into shape with a small cutter or palette knife while still hot. Stand Florentines for 1 minute before transferring to a wire rack to cool.
Melt the chocolate then spread the chocolate over the flat side of the florentines; run a fork through the chocolate before it sets to make a wavy pattern. Stand Florentines, chocolate-side up, on a wire rack until set.
Not suitable to freeze. Chocolate suitable to microwave.
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Number Of
Servings: |
Number Of
Servings:6 |
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