Nigellas Florentines Recipes

MARY'S FLORENTINES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.
• Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
• Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
• Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.
• Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate.
• Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
• Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.

NIGELLA'S FLORENTINES

Steps:

• Melt the butter at a low heat in a medium sized pan.
• Add the sugar and stir to dissolve.
• Beat in the flour as if making a white sauce.
• Remove from the heat and whisk in the cream. Beat until smooth, then stir in the fruit and nuts.
• Place teaspoonfuls, well spaced apart, on baking trays lined with baking paper. The mixture will spread.
• Bake in a preheated oven at 180℃ (350℉, Gas 4) for 10 minutes. The florentines are done when the edges have turned a golden brown.
• Leave to cool for a couple of minutes, reshaping them into rounds quickly if needed, then transfer to a wire rack to cool completely.
• Melt the chocolate in a bowl set over a pan of nearly boiling water.
• Spread the melted chocolate over the backs of the Florentines with a palette knife or back of a spoon. Place chocolate side up onto a sheet of baking paper and leave to set.

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.