Chocolate florentines
with pecans, cranberries and ginger. Thin delicate fruit and nut biscuits with a delcious layer of chocolate.
Servings: 24 biscuits
Equipment
- baking sheet and parchment
- round metal cookie cutter
Ingredients
- 50 g (2oz) butter
- 75 g (3oz) golden caster sugar
- 2 tablespoon double cream
- 1½ tablespoon plain flour
- 125 g (4oz) pecans chopped
- 40 g (1½oz) dried cranberries finely chopped
- 40 g (1½oz) stem ginger chopped
- 225 g (8oz) milk or plain chocolate aprrox
Instructions
- Preheat the oven to 180℃/170℃fan/gas mark 4 (350°F). Line 2 or 3 baking sheets with baking parchment.
- Place 50g (2oz)butter and 75g (3oz) sugar in a small pan and heat gently until the butter has melted and the sugar dissolved. Remove from the heat and stir in 2tbsp cream.
- Then stir in 1½ tablespoon flour, 125g (4oz) chopped pecans and 40g (1½oz) each chopped cranberries and ginger. Mix until well combined.
- Place spoonfuls of the mixture onto the prepared baking sheets, allowing plenty of space between each for the biscuits to spread, gently pressing the mixture level with the back if the spoon.
- Bake for 10 to 12 minutes until pale golden. Remove from the oven and while the cookies are still hot use a greased circular cookie cutter to pull the edges of the cookies in to form neat circles. Allow to cool completely before removing from the baking sheet.
- Break the chocolate into pieces and place ¾ of it in a bowl over a pan of hot water. Stir until melted. Remove from the heat and add the remaining chocolate. Stir until mall the chocolate has melted.
- Allow the chocolate to cool slightly then spread a thin layer onto the backs of the florentines and allow to set.
- Spread a second layer of chocolate over each florentine then use a fork to mark squiggles in the chocolate with a fork and allow to set. Serve and enjoy!
Video
Notes
While easy to prepare florentines can be a little tricky to cook as timing is critical. Cook one tray at a time to gauge timing. The cookies should be pale golden.