SWEET & TREATS
Florentines
The perfect Christmas gift or treat made and eaten with love
This is a super easy and delicious little recipe …
These delicate biscuits use a mixture of honey, festive cranberries and golden crystalised ginger with delicate almonds all generously coated in bitter dark chocolate.
Beautifully wrapped this will make the perfect edible gift for your loved ones or even to treat yourself at that special Christmas moment of indulgence
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
- Serving Sizeapprox. 40
Ingredients
- 50 g Ginger
- 50 g Cranberries
- 100 g Sliced almonds
- 85 g Caster sugar
- 30 g Honey
- 300 g Dark chocolate
Method
Preheat your oven to 170°C. (338°F.) Butter a muffin tray.
Finely chop the ginger and cranberries, add the sliced almonds and keep aside. Heat the sugar and honey until simmering; stir over low heat for 2–3 minutes, or until all the sugar has dissolved. Using a wooden spoon carefully mix the sugar and fruit.
Using a teaspoon put a little of the mixture in each muffin hole. Gently flatten with the back of the spoon to form flat-ish discs. Transfer to the oven and when the discs start to bubble around 10 minutes, remove and cool for about 30 minutes. Lower the oven temperature to 160°C ( 320°F) and bake the discs for another 10 minutes. Cool completely and transfer to a rack laying them upside down.
Coarsely chop the chocolate and place in a bowl; melt over a bain-marie. Remove the bowl from the heat just before all the chocolate has melted, keep the bowl over the hot water and gently stir until all the chocolate has melted.
Using a teaspoon add a layer of chocolate to the flat side of each Florentine, be aware this is a messy job so you might want a to lay some parchment paper under the rack to collect the dripping chocolate so as to not waste it (you could add a few nuts and dried fruit on the tip to make chocolate bark)… back to the florentine; let cool completely and voilà….
Christmas isn't a season. It's a feeling.
