Last updated on: By KayleneFiled Under: , Recipes4 Comments
This recipe for Florentine squares is definitely a keeper! They are so quick and easy to whip up and you only need 5 ingredients!
Before this year the last time I made Florentines was in high school! They were good to eat but I remember them being a bit fiddly to make. Back then we made traditional Florentines which are round. This meant that we had to get the right amount of mixture so that the Florentines were all the same size and shape. Something that I’m not always good at!
This recipe for Florentine squares is the exact opposite of fiddly though. You pretty much mix four ingredients up in a bowl and then press the mixture into a baking pan and bake! No need to worry about making individual biscuits!
After baking it is easy to cut up into squares. Just remember to allow it to cool to room temperature first; it stays soft until it cools. Traditionally Florentines have a chocolate coated base and I think that takes them to the next level. I even like to put the squiggly lines in the chocolate with a fork. I can remember doing that at school! You can leave the chocolate off if you prefer they’re yummy even without it!
These Florentine squares remind me of a chocolate covered breakfast bar. They’re chewy rather than crunchy and they are nice and sweet. I wouldn’t say that they were healthy but there are worse things to be snacking on!
They would be great as a lunch box treat or as an after school treat. They’re also great for anyone who needs a mid-afternoon pick-me-up. I like to have a square (or two!) to help me get through till dinner!
I made these Florentine squares in a 23 cm (9 inch) square baking tin but I have also used a rectangular slice tin. As long as the area of your tin (length X width) is similar to a 23 cm square one you will be fine. I have combined ideas from two recipes to make these Florentine squares. One was a traditional Florentines biscuit recipe and the other was cut from a Kellogg’s cereal packet!
Now that I have this recipe I don’t think that Florentines are hard to make anymore. I know that I’ll be making these again!
1 heaped cup (200g) of dark or milk chocolate melts
Instructions
Line a 23 cm (9 inch) square baking tin* with baking paper and preheat oven to 180 °C (350 °F).
Combine the cornflakes, sultanas, cherries, and sweetened condensed milk in a large bowl and mix well.
Press the mixture into the prepared tin and bake for 20 minutes.
Allow to cool completely in the tin before removing and cutting into squares.
Melt the chocolate in a double boiler.
Spread melted chocolate over the underside of the squares (for this step I dip each square into the melted chocolate and then spread it with a flat butter knife).
To decorate the underside of each square use the tines of a fork to make a swirling pattern in the chocolate before it sets (optional).
Notes
* I have also made these squares in a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
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Florentine cookies are thin, crispy cookies made from a base of nuts (usually almonds or hazelnuts), fruits such as cherries and citrus, melted butter, and cream. These are combined to create a candy-like base that's then baked. Once cool, Florentines are dipped or drizzled with melted chocolate for a finishing touch.
For the longest time, I couldn't figure out how to make a florentine that wasn't a lace cookie because, no matter what I tried, they'd spread out thin in the oven and burn too quickly. Turns out, all you have to do is bake the cookies in silicone muffin liners or silicone muffin pans.
Its high-quality ingredients include dry honey and butter that offer an excellent taste profle and a rich favourful mouthfeel. This versatile mix can be used for making many kinds of innovative healthy muesli bars.
First, you've got a choice between lacy and nutty. Lacy florentines contain flour – they're more like a traditional biscuit. The latter forgo the flour completely.
This dish is mythical in the Renaissance city and tempting to meat lovers far and wide. It is advertised everywhere, but that doesn't mean everyone excels in making it so just ask us about our favourite spots to find the best piece of Florentine steak!
cooked with spinach or served on a layer of spinach (= a dark green leaf eaten as a vegetable): For breakfast I had eggs florentine. The Chicken Florentine is stuffed with ricotta and spinach.
The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit. Thus, the nougatine costs up to 30% more expensive than a cookie dough made from flour. Honey, a precious ingredient, and fresh cream, delicate and fragile, complete the recipe.
Lacy, thin cookies, like pizzelles and Florentines, are beautifully thin and crisp. Because of their high moisture content, putting them in the freezer can ruin the texture, resulting in slightly soggy cookies that lose their crispness. Instead, store these cookies in an airtight container.
1. The most common mistake with Florentines is making them too thick before they bake. If the cookies are thicker than 1/2 a centimetre the edges will caramelise first while the inside remains soft. This will result in soft cookies that don't have the signature snap!
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
Based on the ingredients used to make them, Florentine cookies probably didn't originate in Florence, Italy, as you might think. Instead, it's more likely the cookies were created in France and named for the gold coins of Florence that were the standard currency of Europe for hundreds of years.
Florentines are almost naturally gluten free, aside from a small amount of flour used in the caramel. So they work perfectly when made to a gluten free recipe.
A special dry blend for making consistent tuiles, Florentines, nut crackers, almond brittle & lace cooki... A special dry blend for making consistent tuiles, Florentines, nut crackers, almond brittle & lace cookies. Our florenta is great to make cookies. Our florenta is available in bulk.
£5.50 £6.88 per 100g. 2 IN STOCK. The bite of florentine over the melt of soft praline. The artisan florentines are made with honey, butter caramel and roasted almonds.
Florentines are classically made with flaked almonds, and for years Kathy had made them that way. Then our youngest was diagnosed as nut-allergic about 5 years ago, and so all the nut based recipes were stopped.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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