FLORENTINES Hanlie Uys Makes about 24. These crunchy biscuit treats are made using Bakers Nuttikrust Biscuits, almond flakes and glace cherries. Drizzle with melted chocolate for extra flair and flavour! 100 g butter 125 ml soft brown sugar 65 ml honey 125 ml flaked almonds 65 ml finely chopped glacé cherries 65 ml mixed peel 45 ml flour - sifted 200 ml coarse Bakers Nuttikrust crumbs 200 g melted milk chocolate - optional Preheat oven to 180 * C. Melt the butter and add the sugar and honey. Stir until combined then add the almonds, cherries, mixed peel, flour and Bakers Nuttikrust crumbs. Spoon small dessertspoonfuls of the mixture onto non stick baking sheets, spacing them well apart. Flatten and shape the Florentines into neat disks. Place on the middle rack of the oven and bake for 5 – 6 minutes or until lightly browned. Remove from oven, allow to cool a little in the trays then loosen with a spatula or palette knife and transfer to a rack to cool completely. If using chocolate, then simply spread the cooled Florentines with melted chocolate and make a wavy pattern into the chocolate with a fork. Allow chocolate to firm completely before serving. PS Honestly, these gorgeously crisp and lacy praline wafers don’t need the chocolate topping. Although they are traditionally covered in chocolate, you could very well end up spoiling two good things, the Florentines and the chocolate. *Elmarie*
Posted on: Mon, 24 Jun 2013 07:55:42 +0000
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