So it was biscuit week on the Great British Bake Off this week. The Signature Bake had the contestants baking 36 savoury biscuits, the Technical Challenge was making florentines and to finish off they had to build a 3D scene out of biscuits for the Showstopper. Luis’ George and the Dragon and Martha’s Ski Scene were my favourites, I liked how they had thought about the flavours of their biscuits and not just the design.
This week I decided to bake florentines, they are a quick and easy bake and it gave me an opportunity to practise tempering chocolate. I used the recipe they used on the programme, with a few tweaks. I reduced the amount of candied peel and swapped cranberries for glacé cherries, although I was lucky to find any according to this article.
I’m at home with my parents this weekend and they seemed to go down well, all of the florentines were gone within 24 hours!
50g demerara sugar
50g golden syrup
50g plain flour
50g glacé cherries, finely chopped
25g candied peel, finely chopped
25g almonds, finely chopped
25g walnut pieces, finely chopped
200g plain chocolate (70% cocoa solids)
- Preheat the oven to 180°C/Gas 4.
- Melt together the butter, sugar and golden syrup over a low heat.
- Stir in the flour, fruits and nuts.
- Spoon teaspoonfuls of the mixture onto a tray lined with baking paper and flatten them slightly.
- Bake for 7-10 minutes, remove from the oven and leave to cool on the tray.
- When the florentines are cool melt the chocolate and spread on the bottom of the biscuits. If you want to have a go at tempering the chocolate there is a good guide here.