Florentines

[achookwoman]

I have been wanting to make Florentines for years.  When I saw Annabelle Whites name on this recipe,  I knew this was the one.  I hate it when I see cornflakes in shop bought Florentines,  these are the real deal with flaked Almonds.
I tripled the recipe,  but will publish the original amounts.  The one in the photo was baked in a muffin top tray,  lined with silicon.

Ingredients
70g butter
75 g sugar
1 1/2 tablespoons of sour cream
25 g mixed peel
50 g currants or sultanas
110 g sliced almonds
10 glazed cherries,  sliced into quarters
4 knobs of preserved ginger,  sliced into thin pieces
1 cup of chocolate buttons.

Method

Set oven 180 o C

Weigh butter and sugar into TMX bowl and dissolve sugar,  100 / speed 3 / 6 minutes. You will not need 6 minutes if you make the original recipe.  Stop the machine once the mixture is creamy.
Add remaining ingredients,  except for Cherries and Chocolate.
Set REVERSE, mix on speed 1 for 5 seconds.
Tip into bowl and fold gently so that all almonds are well coated.

These are best baked in silicon cup cake containers or containers lined with silicon sheets.
They are baked and left to cool in the containers.  Then removed. And the chocolate added to the back.
The Florentine in the photo was baked in a muffin top tray.
The cherries were added just prior to placing in the oven.
Annabelle's instructions are for cup cake size Florentines.  A tablespoon on the mixture is placed in each cup cake and pushed down with your fingers.


Bake for 25 minutes or until lightly brown.

[achookwoman]

[trudy]

Yum Chookie!!

[achookwoman]

Three sizes.  Large one in Muffin top tray.
Middle one in cup cake silicon cup.
Small one in cake pop tray.

[EmeraldSue]

I think your computer has the hiccups.
These look lovely - my mum loves Florentines.
I'll have to make them for her

[cookie1]

Thank you for this recipe Chookie. I will be making them.

[Cornish Cream]

I think the one made in the muffin top tray is my favourite,more to eat

[judydawn]

I'm the opposite CC, the small one is just the right size for me  

[Katiej]

They look lovely.

[Kimmyh]

Beautiful chookie.

[meganjane]

Oh yum! Thank you. I also won't make them or eat them if they have cornflakes in them.

[achookwoman]

MJ,  glad I am not the only one who is picky about my Florentines.   
I added the ginger , it wasn't in the original recipe but can remember it was in the Continental ones we used to buy in St Kilda.

[Wonder]

Chookie i'm the same and only eat the traditional ones. I think the almonds make them more filling so you only need a small one. i'm going to add these to my list to try. do you need to cooke them in muffin type trays or could you do them on a flat cookie tray? thanks for the recipe, when i saw you mention making them i was hoping you would post the recipe as i knew it would be a good one.

[achookwoman]

Wonder, you could cook them on an ordinary try.  It is important that the tray is lined with silicon.  Baking paper won't do. The sugar and butter Caramalised, like taffy.   I think the idea behind the muffin or cup cake cases is to contain the liquid as it bubbles in the oven.  If you bake them on a flat tray you could add another 10/20 g of Almonds.
You might not need 6 minutes to dissolve the sugar.  This is what I needed for triple the recipe. 

[JulieO]

can remember it was in the Continental ones we used to buy in St Kilda.

Chookie, we just recently had one from a cake shop in Acland St St Kilda and it was soo good. Will be making this recipe at some stage.  (I like the bigger one too!)