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Tiny Florentines

22 Nov 2016

I spent ages trying to get a small size florentine from a delicious recipe given to me by a friend. I got there in the end.  Sweet canapés are a great way to finish off a fabulous meal. They are equally delicious after cheeses at the end of a meal and make great gifts, piled up in little clear bags, tied with red ribbon.

Ingredients - makes 36

25gms caster sugar

75gms unsalted butter

15gms plain flour

45 mls double cream

100gms chopped nuts

50gms glacé cherries, chopped

50gms mixed peel

50 gms chocolate (dark, milk or white)

 

Method

Heat oven to 190.  Grease a mini tartlet tin.

 

Melt butter and slowly add sugar. Heat until sugar dissolves. Add flour and slowly add cream. Bring to boil and stir until the mixture thickens.

 

Take off heat and stir in nuts, peel and cherries. Place a similar amount of the mix into the base of each tartlet mold.  Bake for 5-6 minutes until golden. Allow to cool slightly and then ease each florentine out to cool on a wire rack.

 

When the florentines are cold and firm, melt the chocolate in a bowl suspended over simmering water. Dip the base of each florentine carefully into the melted chocolate.  

 

Check the chocolate is set and then store the florentines until required.

 

 

 

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