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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.
Florentines
Posted by
Nigel Brown
on
Thursday, 01 November 2012
Nigel Brown
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A little bit naughty and a lot nice, these easy florentines are perfect for a tea break.
Ingredients
55g butter
55g demerara sugar
2tsp clear honey
1 tbsp plain flour
4 glacé cherries, finely chopped
55g mixed candied peel, finely chopped
55g flaked almonds, chopped
175g good-quality dark chocolate, broken into pieces
Method
Preheat the oven to 180°C and line three baking trays with non-stick baking paper.
Tip the butter, sugar and honey into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, cherries, candied peel and almonds to the pan, stirring well.
Spoon teaspoons of the mixture on to the prepared baking trays, leaving plenty of room between each for them to spread. Bake in the oven for 6-8 mins or until golden brown. Allow the florentines to cool on the baking paper for a minute or so before lifting on to a cooling rack with a palette knife.
Melt the chocolate in a bowl set over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zigzag in the chocolate with a fork and leave to set, chocolate side up, on the rack.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
Ingredients
55g butter
55g demerara sugar
2tsp clear honey
1 tbsp plain flour
4 glacé cherries, finely chopped
55g mixed candied peel, finely chopped
55g flaked almonds, chopped
175g good-quality dark chocolate, broken into pieces
Method
Preheat the oven to 180°C and line three baking trays with non-stick baking paper.
Tip the butter, sugar and honey into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, cherries, candied peel and almonds to the pan, stirring well.
Spoon teaspoons of the mixture on to the prepared baking trays, leaving plenty of room between each for them to spread. Bake in the oven for 6-8 mins or until golden brown. Allow the florentines to cool on the baking paper for a minute or so before lifting on to a cooling rack with a palette knife.
Melt the chocolate in a bowl set over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zigzag in the chocolate with a fork and leave to set, chocolate side up, on the rack.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
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