Lucia Crane works in Biderbecker's Bakery and creates exciting sweet treats of all shapes and sizes. Furgus' absolute favourite is Florentines.
"...small roundels of toasted nuts, plump dried fruit, candy peel and glace-cherries, all bound together with sweet, buttery toffee and set on a base of dark, velvety chocolate."
We tried some home made florentines in our English lesson as a stimulus to write some delicious descriptions. If you would like to have a go at making your own florentines at home, there is a recipe below. We adapted it so that it didn't include nuts.
5 x 250 ml Cornflakes
150 g flaked almonds
250 g Moirs Glaze Cherries
250 g Seedless Raisins
250 g dark chocolate chips
1 x 397 g tin condensed Milk
1. Preheat oven to 180 C.
2. Place all cornflakes, nuts, cherries and raisins in a big bowl and add the condensed milk.
3. Stir through and make sure that everything has a light coating of condensed milk.
(To make the Florentines is a bit messy, but here is my easy way.)
4.Spray two baking sheets with Spray ‘n Cook and get hold of a cookie cutter or food stacking ring( 7 cm in diameter) as well as a small glass with a bottom that fits in the ring or cookie cutter.
5. Oil the cookie cutter or stacking ring on the inside as well as the bottom of the glass.
6. Place the stacking ring on the baking sheet and spoon a big spoonful of the mixture in the ring and flatten with the oiled bottom of the glass, pushing it through the ring onto the baking sheet.
7. Repeat until you have used up all of the mixture.
8. Bake for 10-15 minutes or until cookies have turned a light caramel colour.
9. Remove from the baking sheet and cool on a wire rack.
10. Melt the chocolate in a bowl over boiling water and spread on the bottoms of the Florentines.
11. When completely cooled down, pack in a beautiful tin or just gobble down straight away!
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