Florentines Recipe
Ingredients
| 75 g / 3 oz butter | ||
| 75 g / 3 oz golden syrup | ||
| 25 g / 1 oz plain flour | ||
| 75 g / 3 oz flaked almonds, coarsely chopped | ||
| 25 g / 1 oz mixed peel | ||
| 50 g / 2 oz glace cherries, coarsely chopped | ||
| Lemon juice | 1 Teaspoon | |
| 100 g / 4 oz plain chocolate | ||
Directions
Melt the butter and syrup in a small pan, then stir in the flour, almonds, mixed peel, cherries and lemon juice.
Place teaspoonfuls of the mixture well apart on baking trays lined with baking parchment.
Flatten with a fork and bake in a preheated oven for 8-10 minutes.
Transfer to a wire rack to cool.
Melt the chocolate in a bowl over a pan of hot water, then spread over the flat underside of each florentine.
Place the biscuits chocolate-side up on a wire rack and mark the chocolate into wavy lines with a fork.
Leave until set.
Place teaspoonfuls of the mixture well apart on baking trays lined with baking parchment.
Flatten with a fork and bake in a preheated oven for 8-10 minutes.
Transfer to a wire rack to cool.
Melt the chocolate in a bowl over a pan of hot water, then spread over the flat underside of each florentine.
Place the biscuits chocolate-side up on a wire rack and mark the chocolate into wavy lines with a fork.
Leave until set.
Chef
