Mini Florentines Recipe
Yield: 60 CookiesRecipe by luhu.jp
Ingredients:
2 ounce: Butter,
2 ounce: Caster sugar,
2 ounce: Glace cherries, finely chopped
3 ounce: Hazelnuts, finely chopped
1 ounce: Mixed peel, finely chopped
2 tsp: Lemon juice,
4 ounce: Chocolate -, half plain & half white
Directions:
Melt the butter in a saucepan, then add the sugar and bring to the
boil, stirring all the time. Remove from the heat and stir in the
cherries, hazelnuts, peel and lemon juice. Allow to cool slightly
while you line two baking sheets with nonstick paper.
Set the oven to 180 C/350 F/ Gas Mark 4.
Put little heaps of the mixture, about the size of a hazelnut, on the
sheets, leaving room for them to spread. Bake for 5-6 minutes, until
they are a light golden brown. Push the edges in with a knife to
neaten, then leave them to cool on the paper.
Melt the chocolate in two separate bowls set over saucepans of
simmering water, or in a microwave for 3-4 minutes, then spread over
the smooth side of the florentines. Just before the chocolate sets,
make wavy lines with a fork. Leave to cool completely.
Source: Rose Elliots Vegetarian Christmas Typed for you by Karen
Mintzias
Source from luhu.jp
boil, stirring all the time. Remove from the heat and stir in the
cherries, hazelnuts, peel and lemon juice. Allow to cool slightly
while you line two baking sheets with nonstick paper.
Set the oven to 180 C/350 F/ Gas Mark 4.
Put little heaps of the mixture, about the size of a hazelnut, on the
sheets, leaving room for them to spread. Bake for 5-6 minutes, until
they are a light golden brown. Push the edges in with a knife to
neaten, then leave them to cool on the paper.
Melt the chocolate in two separate bowls set over saucepans of
simmering water, or in a microwave for 3-4 minutes, then spread over
the smooth side of the florentines. Just before the chocolate sets,
make wavy lines with a fork. Leave to cool completely.
Source: Rose Elliots Vegetarian Christmas Typed for you by Karen
Mintzias
Source from luhu.jp
Tags
Cookies