Saturday, 11 October 2014
Weekend cranberry, pecan, walnut and chocolate florentines
The weekend! Time to share the weekends (ok last weekends, it's been a long week) bake. In light of the end of the Great British Bake off, what better way to celebrate than to make Mary's florentines (any excuse for a bake really). who would have thought Nancy would be the winner competing against the 5 star baker award winner (that's close to a Michelin star surely when it's form Mary and Paul).
These florentines were so easy to make and delicious. i almost got smug and thought I would whip up a quick batch mid-week. This was a mistake. All good bakes need a bit of love and care and I, in my haste, over cooked the mixture so when it came out of the other there was a big spread of goo and a lot of holes for the chocolate layer to seep through. Still quite tasty though. Well here goes how to make them...
Food stuff: -
50g unsalted butter
50g demarera sugar
50g golden syrup
50g plain flour
25g dried cranberries
50g of two types of nut (The books says blanched almonds and walnut pieces but I used pecans and walnuts in the first batch and pecans and peanuts in the second batch. Both were good.)
200g dark chocolate (I actually used milk chocolate and there was a good bit left over)
1. Preheat the oven to 180C. Put the butter, sugar and syrup in a pan and gently heat (don't let it bubble!)
2. Remove form the heat. Add the flour, cranberries and nuts (chopped roughly). Stir well.
3. On baking paper lined trays, add a teaspoon of mixture. Leave a good space around them for them to spread.
4. Bake for 8-10 minutes, until golden brown. Leave to cool them put on a wire rack with a palette knife.
5. When cool, melt the chocolate in a bowl over hot water. Smooth over with a palette knife onto the back of the florentines. When they are slightly cooled, use a fork to make a zig-zag pattern on the chocolate.
So good. I would quite like to try adapting these for a Christmas version with some spices.