lesley
New member
I made these as part of a selection of desserts for my son's birthday on Sunday, along with Apple tart & chocolate pear cake, only to discover he doesn't like dark chocolate! Oh well, more for us hee hee
Makes 15 cookies
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
50g/2oz Low fat butter spread or butter, your choice (see Cook’s tips 1.)
50g/2oz Caster sugar
50g/2oz Blanched Almonds, finely chopped
25g/1oz Glace cherries, roughly chopped
20g/ ½ oz Flaked Almond slivers
20g/ ½ oz Hazelnuts, finely chopped
25g/1 oz Mixed peel
40ml/1 tbsp Low fat crème fraiche or double cream, your choice
150g/6oz Dark chocolate (70% cocoa solids)
Method
Melt the low fat spread in a medium size saucepan, add the sugar and stir
Bring slowly to the boil, stirring frequently
Add the nuts, cherries and mixed peel
Stir in the crème fraiche to heat through, but don’t let it boil
Lay the Bakewell paper on the baking trays
Put a teaspoonful of the mixture onto the trays, spaced well apart
Flatten the biscuits down with a palette knife of use the back of a large spoon
Bake in a pre heated oven 180°C/350°F/Gas mark 4 for about 10 minutes, until they’re golden brown
Remove them from the oven and allow to cool slightly
Carefully remove them from the baking trays, using a palette knife
Place on a wire rack to cool completely
Break the chocolate into pieces and place in a basin over a saucepan of slightly simmering water to melt, stir frequently. Make sure the base of the bowl doesn’t touch the water
Once the chocolate has melted, spread over the smooth sides of the Florentines to cover them completely and leave the chocolate to slightly cool
Once the chocolate begins to set, use a fork to make to the swirls
Cook's tips
1. I used Bertolli
Equipment
Heatproof bowl
Saucepan
2 Large baking trays
Bakewell paper
Makes 15 cookies
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
50g/2oz Low fat butter spread or butter, your choice (see Cook’s tips 1.)
50g/2oz Caster sugar
50g/2oz Blanched Almonds, finely chopped
25g/1oz Glace cherries, roughly chopped
20g/ ½ oz Flaked Almond slivers
20g/ ½ oz Hazelnuts, finely chopped
25g/1 oz Mixed peel
40ml/1 tbsp Low fat crème fraiche or double cream, your choice
150g/6oz Dark chocolate (70% cocoa solids)
Method
Melt the low fat spread in a medium size saucepan, add the sugar and stir
Bring slowly to the boil, stirring frequently
Add the nuts, cherries and mixed peel
Stir in the crème fraiche to heat through, but don’t let it boil
Lay the Bakewell paper on the baking trays
Put a teaspoonful of the mixture onto the trays, spaced well apart
Flatten the biscuits down with a palette knife of use the back of a large spoon
Bake in a pre heated oven 180°C/350°F/Gas mark 4 for about 10 minutes, until they’re golden brown
Remove them from the oven and allow to cool slightly
Carefully remove them from the baking trays, using a palette knife
Place on a wire rack to cool completely
Break the chocolate into pieces and place in a basin over a saucepan of slightly simmering water to melt, stir frequently. Make sure the base of the bowl doesn’t touch the water
Once the chocolate has melted, spread over the smooth sides of the Florentines to cover them completely and leave the chocolate to slightly cool
Once the chocolate begins to set, use a fork to make to the swirls
Cook's tips
1. I used Bertolli
Equipment
Heatproof bowl
Saucepan
2 Large baking trays
Bakewell paper
