Florentines… By Lucy Simmons
August 20, 2014
So the second week of the Bake-Off means another technical challenge and this week was the amazing florentines. My nana's favourite.
- Prep: 20 mins
- Cook: 8 mins
- Yields: 18
1. Preheat the oven 180C/350F/Gas 4 and line three baking trays.
2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
3. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
4. Bake for 8-10 minutes or until golden brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife. Note: If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.
5. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate has melted. Meanwhile, finely chop or grate the remaining chocolate. Carefully remove the bowl from the pan, add the rest of the chocolate stir until the chocolate has melted and has cooled.
6. Spread a little melted chocolate over the flat base of each florentine and leave to cool before marking a zigzag in the chocolate with a fork. Enjoy.