Food historians argue over the origins of this delicate jewel-like biscuit, but it seems to have come from 17th century France rather than Italy, as the name implies. Regardless of their beginnings, they are synonymous with Christmas and at Thyme we are using chocolate created by ‘Pump Street’ in Orford on the Suffolk Coast, where provenance and process is at the heart of a small family business that has grown from its humble beginnings as a bakery with a mix of roasted hazelnuts and dried cranberries.
65 g butter
25 g honey
60 g caster sugar
60 g dried cranberries
Zest of 1 orange or lemon
115 g chopped hazelnuts
100 g dark chocolate – melted
- Melt together the butter, honey and sugar in a saucepan.
- Add the dried fruit, zest and nuts.
- Mix using a wooden spoon until thoroughly combined.
- Divide the mixture into a muffin tin and press down.
- Bake for 15-18 minutes until the Florentines are bubbling and golden brown.
- Once completely cool, remove from the tins.
- If using a metal muffin tin, heat slightly over a gas flame and remove quickly with a palate knife.
- Place the Florentines on to baking parchment and either cover the bottoms with chocolate using a palate knife and decorate with a decorating comb; or pipe the melted chocolate over the tops in a zig zag.
- Once the chocolate has dried the Florentines are ready to serve.
- Keep in an air tight container in the fridge for up to 7 days.