Caramelised White Chocolate Florentines Food

WHITE CHOCOLATE & GINGER FLORENTINES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring for 8-10 mins until smooth and combined. Turn off the heat and whisk in the flour, then the ginger, almonds, pistachios, orange zest and a pinch of salt.
• Scoop 10-12 tablespoons of the mixture onto the prepared baking sheets, leaving room between each for spreading. Bake for 10 mins until golden, then leave to cool on the sheets for 2 mins until firm enough to lift onto a wire rack. Leave to cool completely. Repeat with the remaining florentine mixture.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in the microwave in 30-second bursts. Carefully flip the florentines over on the wire rack. Spoon the chocolate onto the bases and gently spread it to the edges. When the chocolate has cooled a little, use a fork to draw wavy lines in it, if you like. Leave to set completely (for about 1 hr in a cool room). Will keep in an airtight container for up to two weeks.

CARAMELISED WHITE CHOCOLATE FLORENTINES

Steps:

• To make the florentines, heat the oven to 180C/fan 160C/gas 4. Line a large baking sheet with baking paper. Heat the butter and sugar together in a pan until the sugar dissolves. Mix in the flour then add the nuts, mixed peel, sultanas and cherries, and put teaspoonfuls of the mixture quite widely spaced onto the baking sheet and flatten slightly. You may have to do this in 2 batches depending on the size of the baking sheet. Bake for 10 minutes. Turn the oven down to 140C/120C/gas 1.
• While the florentines are still hottish, neaten up the edges using the side of a knife or a round cutter. Let them cool completely.
• To caramelise the chocolate, put the chocolate into an ovenproof baking dish and into the oven. Cook for 40-45 minutes, taking out every 10 minutes to give it a good stir. If it looks a little grainy, mix really well and it will come back together. It should gradually melt and take on a caramel colour. Once you reach this stage, take it out, give it a good stir, then use a small spatula or spoon to spread over the flat side of the florentines. Sprinkle with a little sea salt, if you like, then leave to set and cool completely.

QUICK FLORENTINES

Steps:

• Heat the sugar, honey and butter with the cream in a small pan. Bring the mixture to a boil and cook for 5 minutes. Add the almond flakes and ground almonds, take off the heat and mix everything well.
• Heat the oven to 180C/fan 160/gas 4. Use two teaspoons to form 35 small heaps on a baking sheet lined with baking parchment. Bake for 15 minutes or until lightly caramelised to a golden colour. If the mixtures separates, simply put it back into piles with the two teaspoons.
• Let the florentines cool completely. Melt the dark chocolate in a microwave or a bowl set over a pan of simmering water. Using a pastry brush, brush the underside of each florentine with chocolate, place chocolate side up and leave to set.