Mary Berry’s Florentines
Kat, another fan of Great British Bake Off, managed to master the art of baking the famous Marry Berry's Florentines in such a way that it is worth mentioning it here. They are very easy to bake and the dried cranberries and nuts are lovely flavours for autumn - with no a problem finding the ingredients in any supermarket.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- 50g unsalted butter
- 50g demerara sugar
- 50g golden syrup
- 50g plain flour
- 50g candied peel, finely chopped
- 25g dried cranberries or glacé cherries, finely chopped
- 25g almonds, finely chopped
- 25g walnut pieces, finely chopped
- 200g dark chocolate
Prepare the Ingredients
- Chopped the dried cranberries or glace cherries – finely.
- Chopped the almonds – finely.
- Chopped the walnuts – finely.
- Chopped the candied peel – finely.
- Get your oven to oven to 180C/350F/GAS 4
- Line three baking trays with baking paper.
Make the Cookies
- Put the butter, sugar and golden syrup into a pan and heat up slowly – until the butter’s melted.
- Remove from heat and add flour, chopped cranberries/cherries, candied peel and nuts to the pan. Mix together.
- Make 18 florentines by spooning the mixture onto the trays – 6 on each. Leave enough space between them – they will spread while baking.
- Bake for 8-10 minutes or until golden brown. They will be soft as they come out of the oven, so let them cool a little before transferring them on a wired rack.
Now the Chocolate
- Prepare a bain marie: Place a heatproof glass bowl over a pan with simmering water. The bottom of the bowl should not touch the water.
- Break up the chocolate and melt half of it in the bain marie. Stir around until the chocolate reaches the melting point of 53°C.
- Remove from heat and stir in the second half of the chocolate – keep stirring until it melts.
Finally: Make the Florentines
- Spread over the biscuits and let cool for a few minutes before making the zig-zag pattern with a fork. Leave to cool.
- Eat immediately as much as you can 🙂 and store the rest in an airtight container – hidden away from the crowd.
- The biscuits will keep fresh for about a week (but they will never last that long before you consumed them all)
The original recipe is here