Chocolate florentines recipe
Chocolate Florentines recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|75 g||unsalted butter, softened|
|5 tbsp||golden caster sugar|
|3 tbsp||plain flour|
|50 g||nuts, chopped – either almonds, hazelnuts, walnuts or pecans|
|25 g||glacÚ cherries, chopped|
|50 g||mixed peel, chopped|
|25 g||sultanas, chopped|
|150 g||milk chocolate|
Makes about 2 dozen.
Preheat oven to Gas Mark 4, 180░C, 350░F.
Line a large baking tray with greaseproof paper or parchment.
Heat the butter and sugar in a pan until the sugar dissolves. Mix in the flour and then the nuts and all the fruit.
Place teaspoonfuls of the mixture widely spaced onto the baking sheet. Using the back of a spoon, flatten them slightly and bake for 10 minutes. You may need to bake in batches.
Remove from oven and, while still hot, even out the edges with the blade of a knife.
Melt the chocolate in a bowl over a pan of hot water or in the microwave. Thoroughly coat the flat side of the florentine with the chocolate. Invert and allow the chocolate to set and the biscuit to cool before serving.
ca. 30 min
ca. 1 hr
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