Here is an Italian biscuit which is made by setting candies peels, fruits on a caramel disc. The bottom of the biscuits is coated with melted chocolate.Wikipedia suggests it’s origin in Florence, hence the name. These are luxurious little biscuits which might catch anyone’s fancy young or old. These I thought would make lovely Christmas present as well and a fantastic contribution for Bakethon!!
I saw these on La Difference Catering photos recently and could not help bookmarking them. Dor has lovely recipes in her treasure trove. I am looking forward to bake some more of her bakes in the near future. You know what, recently, I have made such good friends in this virtual world, that I look forward to meet them every evening…”Every person is a new door to a different world.” Sam from Sam’s Kitchen is another lovely friend whose presentation skills have amazed me as her baking has!! Sawson from Chef in Disguise is another talented buddy…inspires me with her every post 🙂 If you haven’t met them yet, go and say hello to them.Yes, guys, go and like their pages.
I followed Dor’s each and every instructions apart from the bit where I used candied fruits instead of the one’s she suggested.
50g caster sugar
1 level tbsp plain flour
1 tbsp double cream
1 tsp lemon juice
100g white chocolate
200 g of mixed fruits and candies fruits
Preheat oven to 180 degrees C. Grease muffin tin and keep ready to use.
Melt the butter with the sugar in a saucepan. Beat in the sieved flour, cream & lemon juice. Add the fruits and mix. Spoon a teaspoon of the mixture in the muffin tin.
Bake for about 15 minutes. We are looking for a nice golden colour rather than a brown colour to these biscuits.
Melt the chocolate over a double boiler.
When the Florentines are cold, coat the backs with white chocolate, leave to set. Pop in the fridge to set them faster. Drizzle with the extra chocolate on top.
Waitrose suggests: Florentines are very rich and can be served with coffee for a treat or for a quick pudding crumble them over some vanilla or nut ice cream and top with single or whipped double cream.
This is my 12th day post for Bakethon. Check out my fellow bloggers and their work: