Florentines
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Apr 2011, p57)
Recipe type: Snack
Serves: 12
Ingredients
- 40g butter
- ½tbsp honey
- 40g caster sugar
- 50g flaked almonds
- 50g mixed peel
- 40g glace cherries, roughly chopped
- 30g pistachios, roughly chopped
- 20g crystallised stem ginger, roughly chopped
- 1tsp plain flour
- 60g dark chocolate (min 70% cocoa solids)
Instructions
- Preheat oven to 180C. Take 12-hole muffin tray and cut out 12 circles of baking parchment about 1cm larger that bottom of each hole. Brush bottoms of tray’s holes with water, then sit paper disc in each one.
- Melt butter in saucepan over medium-low heat, then add honey, sugar and pinch of salt, stirring until dissolved. Remove from heat and fold in flaked almonds, mixed peel, glace cherries, pistachios, ginger and plain flour.
- Place 1 heaped tsp of mixture in bottom of each muffin hole and flatten down with back of metal spoon. Bake in oven for 12-15mins, until caramel-coloured and bubbling. Allow to cool completely, then remove from muffin tin (may need to use small sharp knife). Peel away baking parchment and chill until ready to decorate with chocolate.
- Break up chocolate and melt in bowl over pan of boiling water. Using back of metal spoon, smear flat surface of each florentine with little melted chocolate. Allow to set completely.
Nutrition Information
Calories: 129 Fat: 7.7g Saturated fat: 2.9g Carbohydrates: 13.7g Sugar: 12.6g Salt: 0.17g Fibre: 0.5g Protein: 1.7g
