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Christmas Florentines

Use Silicone Work Mat - 6809

Florentines are special at any time but they are particularly suitable as a special Christmas treat.

They can be left plain but are delicious if spread on one side with chocolate.

The mixture is very sticky but using the silicone workmat will make cooking very easy and they will lift off effortlessly.

The workmat can be used as a baking liner placed directly on the oven shelf – simply slide out the oven shelf and position the mat – drop spoonfuls of the mixture on the mat and bake. Alternatively, place the workmat on a large oven tray.

Makes 38 – 40 small biscuits

50g ( 2oz) unsalted butter
75ml ( 3 fl oz) double cream
75g ( 3oz) muscovado sugar
finely grated rind of 1 orange
2 teaspoons orange juice
50g ( 2oz) plain flour, sifted
75g ( 3oz) flaked almonds
75g ( 3oz) chopped mixed peel
50g ( 2oz) glacé cherries, chopped
25g ( 1oz) sultanas
25g ( 1oz) chopped glacé ginger

To finish – optional

175g ( 6oz) plain chocolate

Preheat oven to 180C, 350F, Fan oven 160C, Gas mark 4

Put the butter, cream, sugar, orange rind and juice into a large saucepan.

Stir over a moderate heat until melted.

Remove from the heat, then stir in the flour, almonds, mixed peel, glacé cherries, sultanas and glacé ginger. Stir together well.

Using a teaspoon, drop spoonfuls of the mixture onto the workmat, making sure they are well spaced apart. Using a fork dipped in cold water, flatten each round.

Bake for approximately 8 – 10 minutes until lightly browned.

Remove from the oven and allow to cool for a few minutes to firm up. Remove with a palette knife and leave to cool completely on a cooling rack. Repeat the process with the remaining mixture. If the mixture becomes too firm simply return the pan to the heat to soften the mixture again.

To finish

Break the chocolate into pieces and place in a bowl over a pan of simmering water. Melt the chocolate gently, stirring until smooth and glossy. Alternatively, melt in the microwave .

Leave some of the biscuits plain and on the remainder spread a little chocolate on the flat side. Using a fork, mark the chocolate into wavy lines. Place on a cooling rack, chocolate side uppermost and leave to set.

Arrange on a serving plate or give as a gift wrapped in cellophane and tied with ribbon.

Store in an airtight tin

Suitable for freezing.

Related Products:

Flexible Silicone Work Mat

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