Post by penny on Aug 14, 2010 9:03:36 GMT -5
FLORENTINES
4 oz Demerara sugar
4 oz butter
4 oz golden syrup
4 oz S.R.Flour
11/2 oz roasted hazel nuts (others if preferred)
11/2 oz blanched almonds
½ oz candied peel
3 oz glace cherries
(or any, fruit mix )
METHOD
Plain chocolate (melted) for topping later.
Put sugar, butter and syrup in pan and melt gently. Stirring now and then.
Remove from heat and add remainder of ingredients (apart from chocolate)
Put about 36 teaspoons of mix on baking tray, well apart.
Pre heated oven.160c 325f gas mark 3
About 10 – 15 minutes.
Put on wire rack to cool.
Paint underside of biscuits with melted chocolate and leave to set
Flash freeze if required.
4 oz Demerara sugar
4 oz butter
4 oz golden syrup
4 oz S.R.Flour
11/2 oz roasted hazel nuts (others if preferred)
11/2 oz blanched almonds
½ oz candied peel
3 oz glace cherries
(or any, fruit mix )
METHOD
Plain chocolate (melted) for topping later.
Put sugar, butter and syrup in pan and melt gently. Stirring now and then.
Remove from heat and add remainder of ingredients (apart from chocolate)
Put about 36 teaspoons of mix on baking tray, well apart.
Pre heated oven.160c 325f gas mark 3
About 10 – 15 minutes.
Put on wire rack to cool.
Paint underside of biscuits with melted chocolate and leave to set
Flash freeze if required.
