Chocolate Florentine Slice Recipes

FLORENTINES

Steps:

• Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
• Finely chop the dried fruit or peel.
• Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.
• Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.
• While it's still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.
• Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.
• Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.
• Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.

CHOCOLATE FLORENTINE SLICE

Steps:

• Line the base of a 20x30cm pan with baking paper, extending over the sides.
• Place butter and chocolate into a medium saucepan.
• Stir constantly over low heat for 4-5 minutes or until melted and smooth.
• Remove from the heat and stir in sugar, eggs and flour.
• Spread evenly over prepared pan.
• Place in the freezer to chill for 10 minutes whilst preparing topping.
• Preheat oven to 175C degrees.
• ----------Topping--------------- á.
• Place butter, sugar, honey and cream into a medium saucepan.
• Cook over medium heat stirring constantly for 6-8 minutes or until mixture is a light caramel colour.
• Remove from heat.
• Working quickly, stir in almonds, apricots, cherries and flour.
• Whilst mixture is warm, spread quickly over the chilled base.
• Bake for 35-40 minutes or until golden.
• Allow to cool completely in pan.
• Drizzle with the melted chocolate, allow to set before slicing.