This more-ish florentines recipe will keep everyone tucking into the cookie jar.
Makes 24
Takes 30 minutes to make, 14-16 minutes to bake, plus cooling and setting
1. Preheat the oven to 180°C/fan160°C/gas 4. Line 2 large baking trays with non-stick baking paper.
To store: Layer up the florentines in 2 freezerproof containers with baking paper in between. Cover, label, and freeze for up to 1 month. Thaw overnight before eating.
2. Melt the butter, sugar and honey in a pan over a medium-low heat, stirring to dissolve the sugar. Remove from the heat and cool to room temperature. Stir in the flour, candied peel, cherries and almonds.
3. Using your hands, shape the mixture into small mounds, then place 9 on each baking tray, spaced apart. Press down each mound slightly. Bake for 7-8 minutes, until the biscuits have spread and are golden. Leave for 5 minutes to firm up, then transfer to a wire rack to cool. Repeat with the remaining mixture, to make 24 florentines.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water – don't let the bowl touch the water. Remove from the heat and stir until smooth. Using a palette knife, spread the flat side of each biscuit with the chocolate and allow to set. Spread another layer of chocolate over the first and use a fork to mark wavy lines. Set once again.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments