| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury2, Sainsbury’s |
16 |
servings |
INGREDIENTS
| 50 |
g |
Flaked almonds; roughly chopped |
|
|
; (2oz) |
| 25 |
g |
Hazelnuts; roughly chopped |
|
|
; (1oz) |
| 25 |
g |
Chopped mixed peel; (1oz) |
| 50 |
g |
Glac. cherries; roughly chopped |
|
|
; (2oz) |
| 50 |
g |
Seedless raisins; (2oz) |
| 75 |
g |
Butter; (3oz) |
| 75 |
g |
Soft light brown sugar; (3oz) |
| 75 |
g |
Deluxe plain chocolate; melted (3oz) |
| 75 |
g |
Deluxe white chocolate; melted (3oz) |
INSTRUCTIONS
1. Preheat the oven to 180 °C, 350 °F, Gas Mark 4.
2. Line a baking tray with non-stick paper.
3. Mix together the nuts, peel, cherries and raisins.
4. Melt the butter in a saucepan, stir in the sugar and heat gently,
stirring until the sugar has dissolved. Continue to heat until the mixture
just starts to bubble.
5. Remove pan from the heat and add fruit and nuts. Stir well.
6. Place spoonfuls of the mixture onto the prepared baking tray, leaving
sufficient space between each, for spreading.
7. Bake in batches in the preheated oven for 10-12 minutes until golden
brown.
8. As soon as the tray is removed from the oven, use a knife to drag in any
uneven edges making a neat round shape. Allow to cool a little. When firm
place on a cooling rack until cold.
9. Use the melted chocolate to coat the flat side of the florentines, plain
chocolate on half the florentines, white chocolate on the remaining. Using
a fork, draw wavy lines as a pattern on the chocolate. Leave until set.
Converted by MC_Buster.
NOTES : These delicate fruit and nut biscuits can also be made in miniature
and served as petit-fours.
Converted by MM_Buster v2.0l.
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