Thursday, 29 November 2012

salted florentines

Whenever I bake something I like to have it tested before bringing it out in public. Yes, yes, I can (and do) test everything myself, but I also like a second opinion or two before putting things out there. This usually results in me force-feeding my brothers who honestly couldn't tell the difference between a lavender bud and a rose petal (not true... but kind of true).

The conversation goes like this every time:
me: "try this"
boys: *slowly and reluctantly take, eat, chew, swallow*
me: "what do you think?!"
boys: "it's fine"

It's fine. Really? That's it? Do they know that that is not a compliment? 'Fine' is what they call the weather when it isn't a particularly nice day but it's not going to hail. 'Fine' is what you say when people ask how you are and you can't be bothered explaining your problems but know it would be lying to say 'good'. Sigh.

So- you can imagine how nice it is when people compliment your baked goods using any of the other twelve thousand adjectives that are available in the english language! These salted florentines received many such adjectives. Delicious, awesome, best. In fact, after bringing them to church one night they were mentioned during the intro to the sermon as one of the "best things ever".

Highest praise if ever I've heard it!

Salted Florentines

100g butter
100g caster sugar
100g plain flour
2 tbs golden syrup
100g glace cherries, quartered
100g almond flakes
2 cups cornflakes
Sea salt flakes
250g dark chocolate

1. Preheat your oven to 180C. Line a baking tray with baking paper.

2. Melt the butter, sugar and syrup in a heavy bottomed sauce pan. Once they’ve all dissolved, stir in the flour, cornflakes, almonds and glace cherries.

3. Once it has cooled slightly, spoon the mixture onto the baking tray leaving enough room for them to spread.

4. Bake them for 10-15 minutes or until they've started to brown a little bit. Take them out of the oven and sprinkle them straight away with the salt flakes. Remove them from the baking tray and let them cool on a wire rack.

5. Melt the chocolate in a heat-proof bowl over a pot of simmering water. Dip the biscuits in the chocolate - however you like! Drown them in the chocolate if you want, but I think one side is plenty. Either way, expect plenty of praise for these babies.

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