Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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Florentines
Gorgeously chewy and nutty cookie bites, with the sweetness of cherries and orange - a perfect festive foodie gift!
-
Cook: 10 mins
Prep: 5 mins - 16-18
- Easy
Go back
Florentines
Gorgeously chewy and nutty cookie bites, with the sweetness of cherries and orange - a perfect festive foodie gift!
-
Cook: 10 mins
Prep: 5 mins - 16-18
- Easy
Ingredients
| 50g butter | |
| 50g demerara sugar | |
| 50g golden syrup | |
| 50g Juvela Gluten Free White Mix | |
| ½ tsp xanthan gum | |
| 50g cherries or candied peel | |
| 50g toasted almonds, roughly chopped | |
| 50g pistachios, roughly chopped | |
| 150g plain chocolate |
Method
- You will need 2 baking trays, lined with greaseproof paper.
- Place the butter, sugar and syrup into a pan and heat gently until the butter is melted. Remove from the heat and add the Mix, xanthan gum, cherries/candied peel and nuts to the pan. Stir well to combine all ingredients.
- Spoon small balls (approx.1tsp full) of the mixture well apart onto the baking trays as it will spread – the mixture should make approx. 16-18 florentines.
- Bake in a preheated oven (180˚C/160°Fan/350˚F/Gas Mark 4) for 8-10 minutes until golden-brown.
- Leave to cool for a couple of minutes before transferring onto a cooling rack using a palette knife.
- Melt the chocolate in a bowl over a pan of simmering water or in the microwave.
- Spoon melted chocolate onto the base of each florentine and gently spread to the edges.
- Once the chocolate has started to set, use a fork to make zigzags across the chocolate, and allow to set.
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