Rocky road florentines
- Holly Bell - Recipes From a Normal Mum
- Jun 7, 2015
- 2 min read
The crunch and all-important brushing of chocolate make florentines a big hit amongst the smaller people in our family. Add to this already heady combination some marshmallows and sultanas and this could well be treat heaven. Obviously exercise caution should any of your children’s friends have a nut allergy.
INGREDIENTS
100g brown granulated sugar
45g plain flour
200g flaked almonds
170g good-quality milk chocolate
100g glace cherries, cut into halves with scissors
30g mini marshmallows
20g rich tea biscuits, chopped into 1 cm pieces
30g sultanas
METHOD
Preheat the oven to 190°C and line 2 baking trays with non-stick greaseproof paper. Heat the honey and sugar in a saucepan over a medium heat until the mixture is molten and the sugar has nearly completely dissolved. Remove from the heat and stir in the flour and almonds using a wooden spoon. Leave to cool for 2–3 minutes and then place heaped tablespoons onto the baking sheets about 3 cm apart, to allow for a little spreading. Do not use your fingers to get the mixture off the spoon as it will be extremely hot. Squash them down a little with the back of a spoon as you do not want heaped mounds. Bake for 10 minutes until lovely, golden and they have spread. Remove from the oven and leave to cool on the trays.
Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure that the base of the bowl does not touch the water. Stir until completely melted. Spoon a couple of teaspoons of chocolate onto the top of each Florentine and press a few cherries, marshmallows, biscuit pieces and sultanas into it. Repeat for each one and if there’s any chocolate leftover, drizzle it over the top of the florentines in a zigzag pattern. Leave the chocolate to set for 2 hours.
IDEAS FOR GLACÉ CHERRIES
Dip in melted dark chocolate and leave to dry on greaseproof paper, then package up for an easy present. Or make a chocolate cake and fill and cover with whipped cream laced with cherry brandy, then top with glacé cherries and grated chocolate for a cheat’s black forest gâteau. Or you can just add them to cupcakes or a tiffin.
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