Recipes

Chocolate Dipped Mini Florentines

225g     Natural mix nuts
50Gg    Unsalted butter
175g     Golden caster sugar
25g       Plain flour
300ml   Double cream
175g     Dried apricots, chopped mix peel
50g       Dried cherries


PREHEAT OVEN 190° (375°F) Gas 5

Chop HALF the nuts roughly and the remainder quite finely. SET ASIDE.

Put the butter and sugar in a heavy based pan and heat gently, stirring until the sugar has almost dissolved add the flour and continue to stir over a gentle heat until the mixture is smooth and comes away cleanly from the side of the pan.

Remove the pan from the heat and slowly beat in the cream (cream at room temperature) until smooth. Stir in the nuts, apricots and cherries.

Drop half teaspoonfuls of the mixture into the prepared tins. Be mean with your measurements the Florentines will spread.

Bake for 8-9 minutes, or until the Florentines have spread and are bubbling and are lightly browned on the edge

Remove from the oven,
At this point the Florentines will still be very soft. Leave to cool for a couple of minutes then flip out of the tins with a small palette knife and leave to cool on a wire rack.

Dip Florentines halfway into tempered chocolate, then set them on a tray lined with non-stick baking parchment.

ENJOY!