Sunday, January 19, 2014

Chocolate Florentines

Chocolate Florentines - easy to make and inexpensive. #Florentines #Candy #Cookies #SweetTreats
I could never leave a bakery without a Chocolate Florentine {or two!} previous to me starting to bake my own. I am not sure whether this falls under candy or cookies.

Either classification - I love them !  What I do not like, is the price of these, especially made on site in a proper bakery. The last time I actually bought some was about 2 years ago and I paid a fortune.

Therefore, I started making my own. After the first batch, which was an immediate hit, I never bought another one from a bakery.

Firstly, they are easy to make and secondly, I can make them the way I like them - adding a little more of this and a little less of that.

Be warned though, these are highly addictive !



4 TB Butter

4 TB Brown Sugar

2 t Golden Syrup   {or Maple- / Corn Syrup / Honey}

1/4 t Ground Ginger

6 TB Flour

50g Flaked Almonds

50g Glace Cherries, chopped

2 t Mixed Fruit Peel  { the candied type }

100g Chocolate, good quality, broken into pieces


1.) Pre-heat the oven to 180 deg C (350 deg F) - line 2 or 3 baking sheets with baking paper.
2.) Melt together the Butter, Brown Sugar and Syrup in a small saucepan until smooth - remove from heat.
3.) Fold in the Ginger, Flour, Almonds and Mixed Peel to the melted Butter mixture - stir to combine (the mixture will be very sticky).
4.) Spoon teaspoonfuls of the mixture onto the lined baking sheets - these Florentines expand to about 5cm (2 inches) - be sure to leave enough space in between drops.
5.) Bake 8 - 10 minutes - remove from the oven and leave on the baking sheet for around two minutes to firm up a little before transferring them to a cooling rack to cool and set completely - repeat with the remaining mixture.
6.) Once all the baking is done and the Florentines are completely cooled, melt the Chocolate and spread to the bottom of each Florentine - place upside down on a plate and chill until the Chocolate has set.

Store any leftovers in a sealed container { in the refrigerator during warm weather otherwise the Chocolate might melt }

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