My colleague at work loves chocolate florentines. I think the first day I worked with him he asked me if I made florentines. At the time, I don’t think he knew that I baked?!?! I hadn’t made them before but by the end of the day I had looked up a recipe, and I delivered some by the end of the week 🙂 They went down well – flattery gets you everywhere 🙂 Or maybe I’m just a sucker!
I’ve tried a few versions since then. Ben particularly liked the salted peanut florentines – no fruit. But these are the ones which have had the best review!
Oh go on then, I’ll give you both recipes and let you decide for yourself.
As you can see in the picture above, I tried two methods of cooking – one makes a large and thin florentine or if you prefer you can try small and thick 🙂
Cranberry fruit florentine
- 25g/1oz butter
- 75g/2½oz caster sugar
- 1 tbsp plain flour
- 75ml/2½fl oz double cream
- 50g/1¾oz salted peanuts
- 50g/1¾oz dried cranberries
- 2 tbsp stem ginger, finely chopped
- 25g/1oz glace cherries, chopped
- 100g/3½oz dark chocolate
- Preheat the oven to 180C/350F/Gas 4.
- Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth.
- Turn off the heat, add the peanuts, cranberries, stem ginger and cherries. Mix with a wooden spoon until combined and set aside to cool.
- Line a tray with baking paper and place teaspoons of the mixture onto the tray, allowing 3cm/1¼in to spread. You may need to do this in batches, or use two trays. OR place a teaspoon of the mixture in a silicone cake case to prevent spreading. This will make a thicker version.
- Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely.
- While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) and drizzle over
If you want a vegan fruit-free version, give these a go:
Vegan Salted Peanut Florentine (no fruit)
- 75g coconut oil
- 5 tbsp golden caster sugar
- 3 tbsp golden syrup
- 3 tbsp plain flour
- 200g salted peanuts , chopped
- 150g vegan chocolate
- sea salt , for sprinkling
- Heat the oven to 180C/fan 160C/gas 4.
- Line a large baking tray or silicone cases (see method above) with baking paper.
- Heat the butter and sugar together in a pan until the sugar dissolves then stir in the syrup and heat until melted.
- Mix in the flour then add the nuts.
- Put teaspoonfuls of the mixture (again, widely spaced) onto the baking sheet and flatten each one slightly. It’s easier to make these in batches rather than overcrowding them.
- Bake for 10 minutes.
- Cool completely on the paper before peeling off.
- Melt chocolate as above and dip or drizzle over the cool florentines.
How do you like yours? Fruit or no fruit? Peanut, almond or something else? Thick or thin? Big or small? Tell me about it!