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Post by merlinalison on Nov 6, 2006 13:00:13 GMT -1
a recipe for Florentines which includes candied peel? I really want to make some for Christmas, but can't find a recipe at home.
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Post by bevbob on Nov 7, 2006 15:32:50 GMT -1
This is a Mary Berry recipe......... (not tried them though but her book is fab, I use it a lot)
Ingredients
50g/2oz butter
50g/2oz demerara sugar
50g/2oz golden syrup
50g/2oz plain flour
4 glace cherries, finely chopped
50g/2oz mixed candied peel, finely chopped
50g/2oz mixed almonds and walnuts, finely chopped
175g/6oz plain chocolate, broken into pieces
Method
1. Preheat the oven to 180C/350F/Gas4. Line 3 baking trays with non-stick baking paper.
2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, chopped cherries, candied peel and nuts to the pan and stir well to mix. Spoon 1 tsp of the mixture on to the prepared baking trays, leaving plenty of room for them to spread.
3. Bake in the preheated oven for about 8-10 minutes or until golden brown. Allow the florentines to cool on the paper before lifting on to a cooling rack with a palette knife. (If the florentines have been baked on greased baking trays, then allow them to harden for a few minutes only before lifting on to cooling racks to cool completely. If the florentines do become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.)
4. Melt the chocolate in a bowl placed over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zig-zag in the chocolate with a fork and leave to set, chocolate side up, on the cooling rack. Store in an airtight container.
Secrets of Success:
These are very luxurious biscuits, but you do need patience and accurate scales to make them.
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