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Recipe: Florentines

October 6, 2011

I tried today’s recipe this morning baked to mouthwatering chewy, crunchy, tantalising perfection and served up with a good helping of coffee. The recipe is from The Times.


60g unsalted butter
60g golden granulated sugar
60g runny honey
60g plain flour
35g mixed peel
35g dried cranberries
65g sultanas
45g flaked almonds, plus extra to sprinkle
35g shelled walnuts, chopped
35g shelled pecans, chopped
80g dark chocolate, chopped
1–2 baking trays, lined with greaseproof paper


1 Preheat the oven to 150C/gas 2.

2 Put the butter, sugar and honey in a saucepan over a medium heat and gently bring to the boil. Do not let the ingredients burn. When it reaches boiling point, stir until the sugar has dissolved completely, then remove from the heat.

3 Stir in the flour, mixed peel, cranberries, sultanas, almonds, walnuts and pecans. Mix until well combined. Leave to cool before handling.

4 Take a generous teaspoon of the mixture, roughly roll into a ball and place on one of the prepared baking trays. Flatten it gently, then repeat with the remaining mixture, spacing the discs apart as they may spread when they are baking. Sprinkle a few flaked almonds over each one.

5 Bake in the preheated oven for 15 minutes. Remove and leave to cool.

6 In the meantime, put the chocolate in a heatproof bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Stir until melted. Dip one side of each florentine in the chocolate and leave to set, chocolate side up, on a cooling rack. Store in an airtight container for up to two weeks.

Florentines Done.

Eaten Today:

06.35 Fruit & Fibre with Grapes
09.30 Small Florentine
10.30 Toast and Marmite
13.00 Chicken Curry
16.50 Penguin
19.45 Sausages Hotpot
20.25 Trifle

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