A balanced diet is one of these in each hand: Cherry and ginger florentines
How to Make Cherry and ginger florentines
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 12
Dietary:
Vegetarian
Ingredients
- 25g/1oz butter
- 75g/2½oz caster sugar
- 1 tbsp plain flour
- 75ml/2½fl oz double cream
- 50g/1¾oz flaked almonds
- 50g/1¾oz cut mixed peel
- 2 tbsp stem ginger
- 1 orange
- 25g/1oz glace cherries, chopped
- 100g/3½oz dark chocolate
Method
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Preheat the oven to 180C/350F/Gas 4.
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Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth.
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Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool.
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Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays.
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Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely.
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While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.)
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Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days.
