Xmas baking Day 2….

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This has to be by far my favourite time of year when it comes to baking and I’m sure every baker feels the same. I have a pile of foodie magazines (mainly GoodFood, Delicious and Good Housekeeping) where I have cornered several recipes that I cannot wait to try. Now if there were just more hours in the day then I could get around to baking them all. So yesterday I made florentine biscuits and I got the recipe from the GoodFood Christmas magazine. 

Ingredients:

  • 175g slightly salted butter softened
  • 85g golden caster sugar
  • ½ tsp vanilla extract
  • 225g plain flour, plus extra for dusting
  • ¼ tsp ground cinnamon                                                                                                                       For the topping
  •  50g butter
  • 50g light brown soft sugar
  • 50g golden syrup (I used about 3ish tablespoons)
  • ½ tsp salt
  • 50g plain flour
  • 75g glacé cherries, chopped
  • 75g flaked almonds
  • 150g dark chocolate, chopped (I used milk chocolate)

Preheat the oven to 160C, fan. I mixed the butter, vanilla and sugar together until creamy, I added in the flour and cinnamon and combined all the ingredients using a spatula. I formed a ball, well more of a dome and wrapped it in clingfilm and left it in the fridge for about an hour.

While the dough was chilling I made a start on the florentine topping. I melted the butter, golden syrup, sugar and salt in a saucepan. Once it had all melted I took the saucepan off the heat and whisked in the flour, then I stirred in the chopped cherries and flaked almonds. I can confirm that the topping was delicious on it’s own at this point. 🙂

I took out the wrapped dough, it was pretty solid at this point so leave it rest for a few minutes before attempting to try roll it out like I did, well it was more a case of beating it with the rolling pin. In my defense I was pretty tired after being out the night before. 😀 So I eventually rolled out the dough to a £1 thickness and using a 6cm fluted cookie/scone cutter I stamped out around 40 odd biscuits. I placed them onto a baking sheet which was on my brand new baking sheet, I’m loving my new baking sheet. I placed a little dollop of the florentine mix on top of each biscuit and placed them in the oven for about 15 minutes until golden and the mix has melted.

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Now when the recipe said melted I was not prepared for the florentine mix to melt so much that all the biscuits practically joined together and created one giant rectangular florentine biscuit. Ok I might be exaggerating a tad, but the mix did spread like crazy. So then damage control began, I let them cool on the tray for about 10/15 minutes and using a knife I cut as much of the melted caramel mix off the edges of the biscuits that I could. They began to resemble the picture in the recipe a little more. I melted the chocolate and then dipped the biscuits into them. The result was a lovely light biscuit, I’m a huge fan of florentine so I was pretty happy with them. Aside from the melted mess in the oven they were worth it.

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