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Traditional Florentines

One of my favourite biscuits which are different and great at Christmas and Easter are Florentines. Rich, chewy, and packed with nuts and fruits, these honey-sweetened treats taste truly celebratory. Try making your own Candied Peel and use it in this delicious Florentine recipe.

Make Your Own Candied Peel

You will need:

" 1 orange, peeled
" 100g caster sugar

Peel the orange, then use a sharp knife to remove all of the white pith on the inside of the peel. The pith gives the peel a bitter taste: you want just the orange skin. Cut into strips lengthways and put into a small saucepan, then cover with cold water. Bring to a boil and drain the pan, then refill with fresh water, return to the boil, and simmer gently, topping up with water occasionally, until the peel is soft - this will take about an hour. Strain the orange peel and discard the water. Chop the peel into ½ cm squares or strips, depending on what you'd like in your Florentines.

Put the sugar into the pan with 3tbsp water, and heat it gently to dissolve. Put in the peel and swirl the pan to coat it evenly. Simmer very gently until the peel has absorbed the syrup and looks translucent - this can take another hour or so on a low heat. Strain the peel and put onto a tray lined with greaseproof paper. It will need to dry out overnight or for as long as 24 hours - putting it into the airing cupboard helps to speed up the process.

Cranberry Florentines - Recipe

Toasting the nuts and making your own candied peel makes these Florentines superior to shop versions.

You will need:

" 50g unsalted butter
" 3tbsp honey
" 50g ground almonds
" 50g candied peel (see above)
" 50g dried cranberries
" 30g flaked almonds
" 100g milk or dark chocolate, to coat

Put the butter and honey into a saucepan and heat gently until the butter is melted. Take off the heat while you prepare the rest of the ingredients.

Preheat the oven to 180 degrees C and put the almonds on a baking sheet. When the oven's hot, pop them in for 3-5 minutes to toast them lightly. Cool.

Stir the remaining ingredients into the cooled butter, folding to distribute the fruit and nuts evenly. Now place tablespoons of the mixture onto lined baking trays, pressing lightly to flatten a bit. Put the trays into the preheated oven and set the timer for 8 minutes; when the biscuits have spread and turned a little golden, they're ready. Cool on a wire rack.

To coat the Florentines, melt the chocolate in a bowl over a pan of gently simmering water. Put paper or foil beneath your wire rack to catch drips. Taking one at a time, dip half into the chocolate to form a coating, then place on the rack to cool

Aunty Val's Caramel and Chocolate Shortcake

My Aunty Val use to make her caramel and chocolate shortbread for special occasions such as birthdays. They melt in your mouth with there buttery base, gooey caramel and snappy chocolate top and are well worth the time and effort to make. But be careful, they can be difficult and for the best results I would recommend you use good quality ingredients.

Ingredients for the Shortbread:

" 250g plain flour, sifted
" 2 tbsp cornflour, sifted
" 100g icing sugar, sifted
" 200g unsalted butter

Ingredients for the Caramel:

" 100g caster sugar
" 200g soft brown sugar
" 200g unsalted butter
" 1tsp sea salt
" 225ml double cream

For The Chocolate:

" 300g plain or milk good quality chocolate

How To Make Them

Butter and line a 23cm square or 20x30cm tin. Preheat the oven to 170 degrees C. Sift the flours and sugar together, then add the butter, cut into cubes, and use a knife to cut it more finely through the flour. Use your fingers or a pastry cutter to rub it in, quickly and lightly, until the mixture is a coarse sand consistency. Scatter the mixture into the prepared tin and press lightly to even it out. Prick all over with a fork to prevent it from rising. Put into the preheated oven, turn down the heat to 150 degrees, and bake for 30 minutes or until golden at the edges. Take out of the oven and cool.

In a large saucepan, warm the sugars. Bring slowly to boiling point, then bubble for about 7-8 minutes, or until the mixture is a rich caramel colour (watch carefully and stir to ensure it doesn't burn on the bottom). Weigh the butter and cut it into pieces, then add to the sugar with the salt and double cream, and simmer for another 2-3 minutes. Let the caramel cool in the pan for a few minutes before pouring it over the shortbread base. Smooth it out with a spatula and let it cool for a few more minutes before you melt the chocolate.

Melt the chocolate in a bowl set over a pan of gently simmering water. When it's smooth, drizzle it over the caramel, spreading with a knife. Put the tray in a cool place to set. Cut into small squares to serve.

Online Catalogue | Nanny Buff Recipe of the Week | More of Nanny Buff's Biscuits Recipes

More of Nanny Buff's Biscuits Recipes

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