Florentines

Florentines K.Vincent.jpg

Ingredients

150g flaked almonds

1 tbsp plain flour

40g cranberries, roughly chopped

35g golden raisins, roughly chopped

45g unsalted butter

80g Grounded Pleasures Panela Sugar

1 tsp Grounded Pleasures Vanilla Extract

1 tbsp honey

240g milk/dark chocolate

4 Grounded Pleasures Marshmallows

1 tbsp pistachios, finely chopped

gold and pink cachous for decoration, optional

Directions

Preheat oven to 160 degrees Celsius. Lightly spray two 12 hole muffin or cupcake trays with cooking spray, and line the base of each with a strip of baking paper so it comes up to the sides. This will help you remove the florentines later.

In a large bowl mix together flaked almonds, plain flour, cranberries and golden raisins. Set aside.

In a small saucepan combine the Panela sugar, butter, vanilla and honey over low heat and stir until combined and melted together.

Make a well in the centre of the almond mix and add the mixture from the saucepan and stir to combine.

Place spoonfuls of the mixture into each muffin tin hole, the mixture should just cover the base of each hole. They will spread as they don't need to look perfect now.

Bake for 15 minutes, rotating the trays halfway through to ensure the Florentines bake evenly. They will be ready once they are a deep golden brown colour, keep an eye on them towards the end of the cooking time as they can burn and overcook easily.

Remove from the oven and allow to cool in the tray for about 10 minutes, then using the overhanging baking paper, remove the Florentines from the trays. Allow to cool completely on a baking paper lined wire rack.

Once the Florentines have cooled, melt the chocolate according to packet instructions (either over a double boiler on the stove or in the microwave). Dip the base of each Florentine into the melted chocolate, and smooth over with a palette knife. Allow to set for a few minutes, they can be placed in the fridge to to assist the chocolate setting more quickly.

While the undersides are setting, cut up the Marshmallows into very small pieces (about 16 per Marshmallow) and get your other decorations ready.

Turn the Florentines over so the top side is facing up. Place the remaining chocolate into a piping bag or zip lock bag and snip a small hole at the end. Drizzle over some of the chocolate over the tops of each Florentine. Use the chocolate and the sticky sides of the cut Marshmallows to stick the 2 or 3 cut pieces of Marshmallows to each Florentine. Sprinkle over half the chopped pistachios. Drizzle over some more chocolate from the piping bag, then sprinkle over the remaining chopped pistachios and any additional decorations such as gold and pink cachous you want to use.

Allow chocolate to set at room temperature or in the fridge, can be stored at room temperature once the chocolate has set.

Makes 24 Florentines

Thank you to Kath, http://kulinaryadventuresofkath.com - our wonderful consultant on this recipe!

coconut-panckes-and-tonkatsu-3.jpg

Coconut pancakes with lime curd

panelacake

Almond and panela sponge with lemon curd

Pumpkin and Chocolate Chunk Muffins

Pumpkin and chocolate chunk muffins

Chai Infused Waffles

Chai infused waffles