Our top 3 of 7 Florentines recipes
These have peanuts so be careful of allergies. The florentines will cool much quicker if you put them in the fridge.
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- 3 cups Cornflakes
- 1.5 cups raisins
- 1.5 cups Mixed Peel
- 1.5 cups glace cherries. roughly chopped
- 200 gm (½ tin) Carnation condensed milk
- 1 cup paleskin peanuts (fresh. unsalted)
- 250g Bar of plain milk chocolate
- Put all ingredients in a bowl and mix.
- Spoon blobs onto baking parchment and cook for 150 degrees (gas no 4) for about 15/20 minutes until brown.
- Don't overcook as they will be hard and don't undercook as they will be chewy.
- Leave on the paper until cool.
- Melt the chocolate in a double boiler.
- Once the florentines have cooled dip the underside in the melted chocolate and place back on the paper upside down to cool.
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- 4 oz butter or margarine
- 4 tbspns Evapourated milk
- 4 oz sugar
- 4 oz Plain Chocolate
- 3 oz glace cherries. roughly chopped
- 1 ½ oz Angelica. roughly chopped
- 3 oz sultanas
- 4 oz Flaked almonds
- 1 oz plain flour
- 1. Place butter, evapourated milk and sugar in a pan over low heat. Bring to boil and simmer for 15 mins. Add the chocolate, remove from heat, then stir until the chocolate is fully melted.
- 2. Mix all the other ingredients together in a bowl. When thoroughly mixed,add the other mixture.
- 3. Leave to cool, then place easpoonfulsin sweet cases and leave to set.
- 75g unsalted butter or margarine
- 85g golden syrup
- 150g almonds roughly chopped
- 110g sultanas
- 50g glace cherries chopped
- 50g candied peel
- 25g plain flour
- 110g chocolate (plain milk or white or a combination) (omit if you want parev)
- 1. Preheat the oven to 180C/350F/Gas mark 4. Line two baking sheets with baking parchment. In a medium-size pan, melt 50g of the butter or margarine with the golden syrup over a low heat, stirring, until the syrup has dissolved in the butter. Add the almonds, sultanas, cherries and candied peel. Stir in the flour - add more if the mixture is too runny.
- 2. Drop tablespoons of the mixture on to the prepared baking sheet, about 5cm apart, and flatten them slightly. Bake for 10-12 minutes or until golden and crisp. Remove the baking sheets from the oven and leave the florentines to cool until they are firm enough to be taken off the sheets without breaking, then transfer them to a wire rack to cool futher.
- 3. Place the chocolate in a bowl with the remaining butter or margarine and heat over a pan of simmering water, stirring, until melted and combined. When the florentines are completely cool, spread the flat side of each one with 1 tsp of the melted chocolate. Use a fork to draw way lines on the chocolate. Leave, chocolate sides up, until the chocolate has cooled, then store in the fridge.