Friday, July 25, 2014
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.
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.
Set oven 180 o C
Weigh butter and sugar into TMX bowl and dissolve sugar, 100 / speed 3 / 6 minutes.
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.
Melt chocolate in dish in microwave, stirring every 30 seconds.
Spoon melted chocolate on to back of large Florentines or place liquid chocolate into small zip lock plastic bag with a tiny hole in corner and pipe thin threads of chocolate across top of Florentines.