4 oz (100 g) polyunsaturated margarine
1/2 cup (100 g) 4 oz dark muscovado sugar
2 oz (50 g) sultanas (golden raisins), rinsed
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and roughly chopped
2 oz (50 g) candied peel (candied fruit), rinsed and chopped
3 oz (75 g) whole hazelnuts (filberts)
5/8 cup (50 g) 2 oz flaked almonds
1 egg, size 2
4 level tsp (20 ml) plain wholemeal (whole grain) flour
150 g (5 oz) unsweetened plain carob bar, broken into pieces
1/2 cup (100 g) 4 oz dark muscovado sugar
2 oz (50 g) sultanas (golden raisins), rinsed
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and roughly chopped
2 oz (50 g) candied peel (candied fruit), rinsed and chopped
3 oz (75 g) whole hazelnuts (filberts)
5/8 cup (50 g) 2 oz flaked almonds
1 egg, size 2
4 level tsp (20 ml) plain wholemeal (whole grain) flour
150 g (5 oz) unsweetened plain carob bar, broken into pieces
method
1. Line 2 large baking sheets with baking parchment and set aside.
2. Heat 75 g (3 oz) of the margarine with the sugar in a saucepan.
3. When beginning to bubble, remove from heat and stir in sultanas, apricots, peel, nuts, egg and flour.
4. Spoon the mixture in 28 small heaps on the baking sheets, allowing plenty of space to spread.
5. Bake at 180°C (350°F) mark 4 for 12 minutes.
6. Leave to cool on the paper for a few minutes, then remove paper and cool on rack.
7. Gently heat the carob and remaining margarine together in a heatproof bowl over a pan of hot water.
8. When just melted, spread over the smooth surface of each florentine with a palette knife. Leave to set.
2. Heat 75 g (3 oz) of the margarine with the sugar in a saucepan.
3. When beginning to bubble, remove from heat and stir in sultanas, apricots, peel, nuts, egg and flour.
4. Spoon the mixture in 28 small heaps on the baking sheets, allowing plenty of space to spread.
5. Bake at 180°C (350°F) mark 4 for 12 minutes.
6. Leave to cool on the paper for a few minutes, then remove paper and cool on rack.
7. Gently heat the carob and remaining margarine together in a heatproof bowl over a pan of hot water.
8. When just melted, spread over the smooth surface of each florentine with a palette knife. Leave to set.
serving amount
makes 28
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
