Arrrrgh! Florentine biscuits!

KatrinaC_2

Does anyone have an idiot proof recipe for florentines?

I've messed up three batches so far and I'm determined to get it right before bed time!

The ones I have seem to be too runny so that instead of getting a nice thick chewy bit, I get a really thin run out crispy toffee that cannot be peeled off the greaseproof paper. The fragments taste nice, but they're not very attractive!

Thanks,

Kat

Swan_2

I went to look up my recipe (haven't made them for years, but they were always lovely) & it uses non-stick baking parchment, don't know if that will make any difference
they're a bit fiddly but delicious. I've also got a cheat's Florentine traybake which I'll look out & post too

3 1/2 oz butter
4 oz sugar
4 oz flaked almonds
1 oz sultanas
5 glacé charries, coarsley chopped
1 oz mixed peel, chopped
1 Tablespoon cream or evapporated milk
4-6 oz plain chocolate

line 3 baking sheets with non-stick parchment
melt sugar & butter over low heat, bring to boil & boil for 1 minute, remove from heat
add almonds, sultanas, cherries, peel & cream. stir well to mix
drop small heaps on sheets, well apart
bake @ 180/GM4 for 10 minutes till golden
remove from oven press around the edges to neaten
leave on sheets till beginning to firm, then lift on to rack to cool
melt chocolate & spread over backs of biscuits & allow to set

twink

these are mary berrys florentines, but have never made them

50g butter
50g demerara sugar
2tbsps syrup
50g plain flour
4 glace cherris fine chop
50g currants
50g chopped nuts eg almonds and walnuts
topping - 175g plain choc, melted

180oc gas 4 grease 2 or 3 large baking sheets
put butter, sugar syrup in small pan, heat gently to melt butter
put flour,cherries, currants and nuts into a bowl, pour over melted mix, stir well
spoon tsps of the mix onto baking sheets, leave room to spread, bake 8 - 10 mins until golden brown
cool a few mins then carefully lift off the tray, dont let them cool too long before taking off the tray
when cold drizzle a little choc over the flat base
makes 20

Swan_2

this doesn't have the lovely butterscotch texture of the real thing, but is quick to make & has a good flavour

4 oz plain choclolate
2oz marg or butter
2 oz sugar
1 egg
3 1/2 oz coconut
4 oz chopped nuts
4 oz glacé cherries
4 oz mixed peel, chopped
2 oz sultanas

melt chocolate & spread in bottom of swiss roll or similarly sized tin, leave to set
cream butter & sugar, add egg, then mix in remaining ingredients
spread over chocolate
bake @ 160/GM3 for 30-40 minutes
leave to cool before cutting into slices