Mother’s Day florentines
Florentines are said to have originated in France, rather than Italy, but were made in honour of a Florentine queen who was a member of the Medici family.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
60g light muscovado sugar
40g soft butter
20g plain flour
15ml cream
180g slivered almonds
40g sultanas
120g milk chocolate, broken into even pieces
120g dark chocolate, broken into even pieces
Method
Grease two 12-hole bun tins, ensure to grease the tins well. Set them aside in a cool place.
Preheat your oven to 180ºC/gas mark 4.
Place the sugar and butter into a saucepan over a low heat until melted and combined.
Remove from the heat and whisk in the flour.
Stir in the cream, slivered almonds and sultanas.
Spoon the mixture between the holes in one of the bun tins and flatten each spoonful.
Bake for 12 to 15 minutes, or until golden.
Once cool enough to handle, gently remove the biscuits from the tin with the tip of a butter knife.
Place them onto a wire rack to cool.
When the florentines have cooled completely, melt all of the chocolate together.
Spoon the chocolate into each hole in the second bun tin, swirling it slightly to coat the base.
Place a cooled florentine on top of each disc of chocolate and press it down slightly.
Allow the chocolate firm up in a cool place.
Once the chocolate is completely firm again, remove them from the tin with the tip of a butter knife.
