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Christmas Recipes: Florentines

By Paul Curran

Christmas recipe makes: 12
Calories per biscuit: 170
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Not suitable for freezing

Christmas recipe ingredients:

  • cherries, 25 g (1 oz)
  • almonds, flaked 40 g (1.5 oz)
  • butter, unsalted 60 g (2.5 oz)
  • sugar, caster 50 g (2 oz)
  • cream, double 30 ml (2 tbsp)
  • sunflower seeds, 25 g (1 oz)
  • mixed peel, chopped 20 g (0.75 oz)
  • sultanas, 20 g (0.75 oz)
  • flour, plain white 15 g (0.5 oz)
  • chocolate, dark plain pieces 125 g (4 oz)

Christmas recipe instructions:

  1. Take the almonds and crush slightly. Prepare roughly cut pieces of cherries.

     

  2. Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream.

     

  3. Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture from step 2 onto it ensuring there is enough room for expansion during cooking.

     

  4. Bake till the edges are golden brown. 180 degrees centigrade (gas mark 4, 350 F). About 7 minutes. Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.

     

  5. Cool for a couple of minutes before removing to a wire rack for complete cooling.

     

  6. Repeat steps 3-5 for the remaining mixture from step 2.

     

  7. Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the chocolate so all the edge is covered. Place on non-stick paper till cooled.

 

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(c) Paul Curran

 

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