Chocolate Florentine Slice Recipes

MILK CHOCOLATE FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
• In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

FLORENTINE SLICE

Steps:

• Melt butter and sugar in a large saucepan.
• Remove from heat and add almonds, raisins and cherries.
• Sift flour and baking powder into the saucepan and mix until combined.
• Spread into a greased 20cm square shallow tin.
• Bake at 180C degrees for 25 minutes or until golden and cooked.
• Melt chocolate in microwave or over hot water.
• Drizzle over slice while still warm.
• Cut into sqaures or fingers while warm.

FLORENTINE SLICE (BARS)

Steps:

• Preheat oven to 170°C Grease a 3 cm deep, 18cm x 28 cm(base) slab pan. Line the pan with baking paper.
• Add the flour to a large mixing bowl, whisk to aerate.
• Add the combined dried fruit, almons and cherries. Stir.
• In a small saucepan, combine the butter and honey. Stir over a low heat. Cook, stirring for 3 to 4 minutes or until the butter melts. (this step can be done in the microwave if wished). Allow the butter to cool slightly.
• Add the butter mixture and the beaten egg to the fruit mixture. Mix until well combined.
• Spoon the mixture into the prepared pan and smooth over the surface.
• Bake 30 to 35 minutes or until golden brown. Set aside in the pan to cool completely.
• Melt the chocolate and stir until smooth.
• Spread the melted chocolate over the cooled slice.
• Set the slice aside for 2 hours or until the chocolate has set.
• Refrigerate for 2 to 3 hours before cutting and serving.
• Makes 32 pieces.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.