Cranberry and Preserved Lemon Florentines

Name: How to cook Cranberry and Preserved Lemon Florentines - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 people
Cuisine: Us

Introduce

Chef :

Gary Waite

Cranberry and Preserved Lemon Florentines

Had too mention the fruit Cranberries , because I did not use the usual ingredient of the fruit Cherries and I used One Preserved Lemon instead of Citrus peel . The Citrus element can be left out . Florentines are known for being covered in Chocolate - I used Milk Chocolate instead of Dark Chocolate . I used my Tefal Food Processor too chop the Almond nuts etc.

Ingredient

Food ration :

18 people

Cooking time :

25 - 35min.

200 g

butter

200 g

caster sugar

100 g

Plain Flour sieved (strained)

200 g

Almonds, chopped

200 g

chopped mixed peel or 1 Preserved Lemon

100 g

Raisins, chopped

140 g

Dried Cranberries or 100g Cherries, chopped

500 g

dark chocolate (or Milk Chocolate etc.)

Cooking instructions

* Step 1

Line 2 large baking trays with baking parchment

* Step 2

Heat the butter and caster sugar in a saucepan until the butter has just melted and the sugar dissolved. Remove the pan from the heat.

* Step 3

Stir in the flour and mix well. Stir in the chopped Almonds, mixed peel, raisins, cherries (did use Cranberries instead of Glace' Cherries) and lemon rind (did use One Preserved Lemon instead of mixed peel and Lemon rind). Place a Dessert Spoon of the mixture well apart on the baking trays.

* Step 4

Bake in a preheated oven at Gas Mark 4.

* Step 5

As soon as the Florentines are removed from the oven, press the edges into neat shapes while still on the baking trays, using a biscuit cutter. Leave to cool on the baking tray or trays until firm, then transfer to a wire rack to cool down completely.

* Step 6

Spread the melted chocolate over the smooth side of each Florentine. As the chocolate begins to set, mark wavy lines in it with a fork. Leave the Florentines until set. Chocolate side up.

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