Chocolate Dipped Orange And Ginger Florentines Food

FOODCHANNEL EDITOR

Steps:

• 1 Combine butter, cream, corn syrup, sugar and flour in a medium-sized saucepan and heat to boiling over medium heat. Stir continuously to prevent burning. 2 Remove pan from heat and stir in almonds, ginger and orange peel. 3 Line cookie sheet with parchment paper. Drop batter in very small quantities with wide spaces between, since cookie will become very thin and spread out. 4 Bake at 350 degrees for about 10 minutes, then cool for less than 1 minute before shaping. If you do not intend to shape cookies, you can let them cool longer. If shaping, wrap the edge around the handle of a wooden spoon and roll tightly. If cookies cool too much before shaping, simply warm them up in the oven for a few seconds. 5 Cool until hardened. Melt chocolate in microwave (about 1 minute per 8 ounces), in a shallow container that will allow you to dip an edge of the cookie in. Dip each cookie and lay on waxed or parchment paper until cool.

CHOCO-DIPPED TANGERINES

Steps:

• Dip half of each tangerine segment in the melted chocolate, then put on a baking sheet lined with parchment. Keep in the fridge for 1 hr to set completely, or overnight if you prefer.

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.