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Missing an Ingredient ? UKFoodOnline.co.uk

Florentines Recipeï¿½ï¿½ï¿½ï¿½ Vegï¿½ï¿½ï¿½ CDï¿½ï¿½CBFï¿½ï¿½ Italianï¿½ï¿½ 50mins

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Makes approx. 30ï¿½ Biscuitsï¿½ï¿½ï¿½ Coldï¿½ Vegetarianï¿½ ï¿½Fruitï¿½ Nutsï¿½ Biscuitsï¿½ Cookies Baked Fayre Italyï¿½ Europe

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Ingredients:

120ml/4fl.oz. Double Cream

100g/4oz Sugar

40g/1 ï¿½ oz Butter

25g/1oz Glace Cherries

75g/3oz Finely chopped Almonds

100g/4oz Flaked Almonds

100g/4oz Crystallised Orange Peel, finely chopped

50g/2oz Plain Flour

225g/8oz Good Quality Plain Chocolate

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Instructions

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1. Preheat the oven to 180C, 350F, Gas mark 4 and lightly grease and flour 3-4 baking sheets. Place the glace cherries in boiling water for 5 minutes then drain and quarter.

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2. Place the cream, butter and sugar in a pan, bring slowly to the boil then remove from the heat and stir in the cherries, the chopped and flaked almonds, orange peel and flour. Mix well.

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3. Drop teaspoonfuls of the mixture onto the baking sheets, spacing very well apart as they'll spread during cooking. Flatten each florentine with a wet fork. Bake in the oven for 5-6 minutes.

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4. Remove from the oven and drawn in the sides of each florentine to tidy them up a little. Return to the oven and bake for a further 5-6 minutes until just beginning to brown at the edges.

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5. Remove from the oven and allow to cool a little on the baking sheets before transferring to wire racks.

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6. Once the biscuits are cold, break the chocolate into pieces and place in a heatproof bowl. Set over a pan of very hot, but not boiling, water and stir with a wooden spoon until melted.

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7. Spread the chocolate over the smooth undersides of each biscuit and allow to set.

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ï¿½More Biscuit/Cookies & Pastries Recipes

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat ï¿½ To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in - ï¿½The incorporation of fat into flour.ï¿½ Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

	Oven
	Mixing Bowl
	Wooden Spoon
	Wire Rack

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Tips, Options and Substitutions

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