John Whaite's salted peanut and chocolate Florentines recipe
Quick biscuits which would perk the most miserable day up. Serve with strong coffee.
Ingredients
- 60 g unsalted butter
- 60 g light brown muscovado sugar
- 2 tsp liquid glucose
- 4 dried apricots, finely chopped
- 150 g salted peanuts, roughly crushed
- 1 tbsp plain flour
- 2.1 oz unsalted butter
- 2.1 oz light brown muscovado sugar
- 2 tsp liquid glucose
- 4 dried apricots, finely chopped
- 5.3 oz salted peanuts, roughly crushed
- 1 tbsp plain flour
- 2.1 oz unsalted butter
- 2.1 oz light brown muscovado sugar
- 2 tsp liquid glucose
- 4 dried apricots, finely chopped
- 5.3 oz salted peanuts, roughly crushed
- 1 tbsp plain flour
- 100 g dark chocolate, broken up
- 3.5 oz dark chocolate, broken up
- 3.5 oz dark chocolate, broken up
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 8 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/gas mark 4. Place the butter, sugar and glucose in a small saucepan and set over a medium heat, stirring until everything has melted and is mixed together.
- Remove the pan from the heat and add the remaining ingredients, stirring well until everything is well mixed and the peanuts and apricots are coated in the sweet, buttery syrup.
- Dollop teaspoons of the mixture on to the lined baking sheets, leaving large gaps between each to allow the florentines to spread as they bake. Bake for 6–8 minutes. Remove from the oven and leave to cool on the baking sheets.
- Once cool, the Florentines should be bronzed and hard. Gently peel the baking paper from them and line them up on a wire cooling rack, with a sheet of foil underneath .
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water then drizzle, pour or dollop this over the Florentines and allow to set.
John Whaite has joined Currys PC World to get the nation baking. To see their full baking range, visit www.currys.co.uk/baking
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