Florentines
- Serves:
- 18
- Ready in:
- 15 to 30 mins
Ingredients
- 25g butter
- 25g light brown soft sugar
- 100g Carnation Condensed Milk
- 2 tsp plain flour
- 150g mixed dried fruit and nuts (apricots, cranberries, blueberries, cherries, toasted flaked almonds, desiccated coconut etc)
- 85g dark chocolate
Method
- 1
Preheat the oven to 180C/350F/Gas 4 (reduce for fan ovens). Melt the butter and sugar in a nonstick saucepan stirring until combined.
- 2
Add the condensed milk and heat until just bubbling. Stir in the plain flour and mix until smooth. Stir in the dried fruit and nuts.
- 3
Place teaspoonfuls of the fruit and nut mixture onto parchment lined baking sheets and bake for about 12 minutes until turning golden brown at the edges. Leave to cool on the tray.
- 4
When cool, melt the chocolate in a Pyrex bowl over a pan of boiling water. Spread a small amount on the flat side of the Florentine, leave until nearly setting then drag a fork through the chocolate to make wavy lines.
PER SERVING: 4.7g FAT (Excluding extras)
Florentines was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Pick-me-up in a Glass
- Serves:
- 2
- Ready in:
Mediterranean Couscous
- Serves:
- 2
- Ready in:
Leafy Salad with Pomegranate Dressing
- Serves:
- 4
- Ready in:
sign up to our
follow us on twitter!
- 25g butter
- 25g light brown soft sugar
- 100g Carnation Condensed Milk
- 2 tsp plain flour
- 150g mixed dried fruit and nuts (apricots, cranberries, blueberries, cherries, toasted flaked almonds, desiccated coconut etc)
- 85g dark chocolate
- 1
Preheat the oven to 180C/350F/Gas 4 (reduce for fan ovens). Melt the butter and sugar in a nonstick saucepan stirring until combined.
- 2
Add the condensed milk and heat until just bubbling. Stir in the plain flour and mix until smooth. Stir in the dried fruit and nuts.
- 3
Place teaspoonfuls of the fruit and nut mixture onto parchment lined baking sheets and bake for about 12 minutes until turning golden brown at the edges. Leave to cool on the tray.
- 4
When cool, melt the chocolate in a Pyrex bowl over a pan of boiling water. Spread a small amount on the flat side of the Florentine, leave until nearly setting then drag a fork through the chocolate to make wavy lines.
PER SERVING: 4.7g FAT (Excluding extras)
Florentines was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
