What are you planning on making??
This is a recipe i saw on the “Hairy Baker’ christmas special a couple of years ago. They looked beautiful and could be wrapped up and given away as presents. Perfect!
I’ve made them every year since then and are a family favourite, they are also very versatile as you can add different ingredients to suit your mood, dates, currants, walnuts, anything christmassy will work well.
The original recipe can be found here:
2 tbsp butter
75g/2½oz golden caster sugar
2 tsp flour
75ml/2½fl oz crème fraîche
50g/2oz flaked almonds, toasted
2 tbsp candied peel
2 tbsp crystallised stem ginger
50g/2oz dried sour cherries
150g/5oz good quality dark chocolate, broken into pieces
Preheat the oven to 180C/350F/Gas 4.
Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved.
Gradually add the crème fraîche, stirring continuously until well combined.
Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined.
Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don’t merge together when heated.
Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.
Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted.
Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set.
Wrap them in cellophane and tie with a sparkly ribbon and they make perfect stocking fillers for your family or little somethings for work colleagues.Share on Facebook