Orange Cherry Florentines
If you’ve never had one, a florentine is a bit like a cookie made with flaked almonds and in this case, dried cherries and grated orange zest. Once cooled, they’re topped with a layer of dark or white chocolate and they’re just perfect for elevenses with coffee. The cherry works really well with the orange but if you can’t get hold of dried cherries you could always substitute with raisins.
A note on equipment: if you want them to turn out in neat rounds use metal rings to control the shape while baking. Otherwise, just allow them to spread into a more rustic shape. I’ve also suggested siliconised baking paper rather than the regular stuff because the mixture is really sticky. This will guarantee no problems removing the florentines from the paper once baked.
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Yield : 18
- Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar (or any flavour of your choice) - 100g (3 1/2 oz)
- Plain Flour - 50g (1 3/4 oz)
- Double Cream - 120ml
- Honey - 25g (3/4 oz)
- Butter - 15g (1/2 oz)
- Flaked Almonds - 125g (4 1/2 oz)
- Orange - Zest of half of
- Dried Cherries, Chopped - Handful
- White Chocolate - 50g (1 3/4 oz)
- Dark Chocolate - 50g (1 3/4 oz)
Orange Cherry Florentines
1. Pre-heat the oven to 150 C, 300 F, Gas mark 2).
2. Measure out the double cream, honey and butter into a small pan and warm gently on the hob, bringing slowly to the boil. Mix the plain flour with the Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar (or any flavour of your choice.
3. Once the butter mixture comes to the boil remove from the heat and add the flour and sugar. Whisk to combine and then return to the heat and bring back to the boil. Remove from the hob and mix through the flaked almonds, orange zest and dried cherries.
4. Line a couple of baking trays with siliconised baking paper. If you’re using metal rings, lay them out on the trays and fill each one with a tablespoonful of mixture, spreading it out to the edges. Otherwise, simply place tablespoonfuls of mixture at well-spaced intervals to allow for spreading and flatten slightly with the back of the spoon.
5. Bake for ten minutes then turn the trays round and bake for another five.
6. Once baked, allow the florentines to cool on the tray. If you used metal rings remove these once they’re cool enough to touch, gently separating them from the cookies with the tip of a knife.
7. When the florentines are completely cool remove from the tray. They should come away neatly from the siliconised baking paper. Lay them out with the flat side upwards.
8. Melt the two types of chocolate, separately, in the microwave. Use thirty second bursts and stir each time. Allow the chocolate to cool a little and then spread a spoonful on the flat side of each Florentine, making half of them white chocolate and half of them dark chocolate. Use a fork to decorate and then leave to set. In the summer you may need to set them in the fridge but otherwise they will set at room temperature.