Jamie Magazine
Florentines
40 mins
Not Too Tricky
makes 24
About the recipe
Florentines are a welcome gift at any time of year. Use this recipe to try our favourite chocolate and fruit flavour combinations – cherry and dark chocolate, orange and milk. Or create your own with crystallised ginger, pistachios, white chocolate, cranberries – whatever you like!
Recipe From
Ingredients
40g mixed dried cherries or candied orange peel
70g sugar
20g unsalted butter
2 teaspoons plain flour
60ml crème fraîche
50g flaked almonds
30g mixed seeds, such as sunflower, sesame, poppy seeds
150g dark (70%) or milk chocolate
Method
- Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
- Finely chop the dried fruit or peel.
- Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.
- Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.
- While it’s still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.
- Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.
- Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.
- Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.
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