Nut and Fruit Rounds
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- ¼ cup butter
- ¼ cup caster sugar
- 2 Tbsps double cream (48% fat)
- ½ cup sliced almonds (lightly crushed)
- 1 Tbsp all-purpose flour
- ½ tsp ground ginger
- 3 Tbsps chopped Candied fruit
- 3 Tbsps stem ginger (finely chopped)
- 6 glace Candied cherry (finely chopped)
- 4 ½ ozs plain Dark chocolate (chopped)
Preparation steps
1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Lightly grease two non-stick baking trays. Put the butter and sugar into a pan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, stirring. Remove from the heat and add all the ingredients except the chocolate. Mix well together.
2.
Place heaped teaspoonfuls on the baking trays, spacing them well apart. Bake for 6–8 minutes until the edges are just beginning to turn brown. Using a large plain metal biscuit cutter, push the edges of each Florentine in slightly to create a neat round. Bake for a further 1–2 minutes until golden.
3.
Cool on the baking tray for a few minutes to firm up and then transfer to a wire rack using a wide palette knife.
4.
Melt the chocolate in a heatproof bowl over a pan of hot, but not boiling water. Spread a little chocolate on the flat side of each biscuit and leave on the wire rack until set.
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