AS GOOD AS IT GETS PHASE DAY 243

DVT DAY 258

A.G.A.I.G DAY 243

Saturday, Florentine making day before watching the rugby. I told a friend I would post the recipe for my Florentines now that I have perfected it.

Roland’s Florentines; Makes 18.

  1. 50 grams unsalted butter
  2. 50 grams soft brown sugar
  3. 50 grams golden syrup
  4. 50 grams plain flour
  5. 100 grams sultanas
  6. 100 grams flaked almonds
  7. 50 grams glace cherries (chopped finely)
  8. 50 grams candied peel
  9. 200 grams dark chocolate
  10. Zest of 1 orange
  11. Any other decoration you like; gold leaf, hundreds and thousands, ect. Or not.

First put oven on to heat at 180 C (Fan)

Second line three baking trays with baking parchment, lightly greased with butter.

Thirdly put the butter, sugar and golden syrup in a saucepan. Do not heat yet.

Fourthly put the flour, cherries, sultanas, flaked almonds, candied peel, in a bowl and mix together.

Now the fun starts.

  • Heat the butter, sugar and golden syrup in the pan until it all melts and the sugar stops being granular.
  • When the mixture is liquid remove from heat and add the flour, cherries, peel, sultanas and almond mix to it. Stir until mixed completely.
  • Take a TEA SPOON of the mixture and put on to the baking tray. ONLY six to a tray. You should have 18 portions on the three trays.
  • Put trays into the oven for 8 minutes. NO MORE. They spread thinly and will burn if left longer than the 8 minutes.
  • After 8 minutes remove the trays from the oven. DO NOT TRY TO REMOVE THE FLORENTINES. Leave to cool for at least 5 minutes or longer.
  • Remove using a spatula to a cooling rack and leave to cool totally. Keep the papered trays.
  • Melt the chocolate in a bowl over a pan of hot water and add the zest of an orange to it as it melts. Melt the chocolate completely and then remove from the heat.
  • I put the undipped Florentines in the fridge for a few minutes before dipping them in the chocolate.
  • Dip each Florentine in the chocolate and put back onto the papered tray to set. I put the trays in the fridge for a few minutes to help them set but not essential.
  • When the Florentines are set, decorate if you want to or just tuck in.
  • I store my Florentines in a tin.

So there you have it, Roland’s Florentines.

The rest of the day has been collating work data from a survey and watching rugby. I write the blog which watching “Safe” the most unbelievable drama with the most unlikely plot.