Stem Ginger Florentines
Print recipe
| Serves | 18 Florentines |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Mary Berry |
These are my slightly adapted recipe for Florentines, as taken from Mary Berry's Baking Bible cookbook; as a ginger addict, I have added some chopped stem ginger and ground ginger to these delicious biscuits. You can adapt this recipe many ways, by adding different nuts and dried fruit as well as spices. Makes 18 Florentines. Perfect for any "foodie" gift hamper at Christmas and Easter, or as a gift for the hostess.
Ingredients
- 50g unsalted butter
- 50g soft brown sugar
- 50g golden syrup
- 50g plain flour
- 1/4 teaspoon of ground ginger
- 4 natural glacé cherries (finely chopped)
- 1 ball stem ginger (finely chopped)
- 50g candied mixed peel (finely chopped)
- 50g mixed walnuts and almonds (finely chopped)
- 175g plain chocolate (39% to 50% cocoa solids)
Note
These are my slightly adapted recipe for Florentines, as taken from Mary Berry's Baking Bible cookbook; as a ginger addict, I have added some chopped stem ginger and ground ginger to these delicious biscuits. You can adapt this recipe many ways, by adding different nuts and dried fruit as well as spices. Makes 18 Florentines. Perfect for any "foodie" gift hamper at Christmas, Easter, as a gift for the hostess or just for afternoon tea!
Directions
| Step 1 | Pre-heat oven to 180C/375F/Gas 4 and line 2 to 3 baking trays with baking paper. |
| Step 2 | Measure the butter, sugar and golden syrup into a small pan and gently heat it until it has all melted. Remove the pan from the heat and add the flour, ground ginger, chopped cherries, chopped stem ginger, candied peel and the mixed nuts to the pan. Mix well. |
| Step 3 | Spoon teaspoons of the mixture onto the prepared baking trays, making sure you leave plenty of room for them to spread. Bake them in the pre-heated oven for 8 to 10 minutes until they have spread and look lacy and golden brown. Leave them to cool on the baking trays for 5 minutes and then very carefully lift them on to a wire cooling rack to cool completely. |
| Step 4 | Break the chocolate into squares or pieces and melt it in a bowl that is set over a pan of hot water, stirring it all the time. |
| Step 5 | Spread a little of the melted chocolate over the flat base of each Florentine and allow to cool slightly before making a zig zag pattern on the chocolate with a fork; set them on a wire cooling rack, chocolate side up, until the chocolate has set hard. |
| Step 6 | Store them in an airtight container. |
