GINGER & ORANGE FLORENTINES
A lot of people steer away from florentines as they look as though they may be complicated. I assure you they are not. The mix can be frozen which is fantastic as you can have them ready on the tray and freeze them like that! They also can be cooked in advance as they last for weeks.
Makes 24
ingredients
3 Tbsp flour
2 cups sliced almonds, roughly crushed
2 tsp grated orange zest
50g crystallised ginger, cut into small pieces
¾ cup sugar
115g butter, cut into pieces
⅓ cup cream
2 Tbsp honey
220g dark chocolate
Method
Preheat the oven 170C
Line 2 baking trays with greaseproof and set aside.
In a medium bowl add the flour, almonds and zest together. Set aside.
In a medium saucepan, combine the sugar, butter, cream and honey together and heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
Stir in the flour and almond mixture to combine. Cool for 20 minutes, stirring occasionally.
I found 5 florentines fit my oven trays nicely. These biscuits spread a lot so allow plenty of space between each when cooking.
Bake until they are golden, spread out and sort of lacy around the edges (about 10 minutes).
Continue cooking of the florentines until all the mixture is used.
Cool completely
Melt the chocolate and coat one side of the florentine, set aside to cool. Enjoy!
A lot of people steer away from florentines as they look as though they may be complicated. I assure you they are not. The mix can be frozen which is fantastic as you can have them ready on the tray and freeze them like that! They also can be cooked in advance as they last for weeks.
Makes 24
ingredients
3 Tbsp flour
2 cups sliced almonds, roughly crushed
2 tsp grated orange zest
50g crystallised ginger, cut into small pieces
¾ cup sugar
115g butter, cut into pieces
⅓ cup cream
2 Tbsp honey
220g dark chocolate
Method
Preheat the oven 170C
Line 2 baking trays with greaseproof and set aside.
In a medium bowl add the flour, almonds and zest together. Set aside.
In a medium saucepan, combine the sugar, butter, cream and honey together and heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
Stir in the flour and almond mixture to combine. Cool for 20 minutes, stirring occasionally.
I found 5 florentines fit my oven trays nicely. These biscuits spread a lot so allow plenty of space between each when cooking.
Bake until they are golden, spread out and sort of lacy around the edges (about 10 minutes).
Continue cooking of the florentines until all the mixture is used.
Cool completely
Melt the chocolate and coat one side of the florentine, set aside to cool. Enjoy!
