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Ginger Florentines
(Makes 30 biscuits)
50g butter
115g caster sugar
50g chopped mixed glace cherries
25g chopped orange peel
50g flaked almonds
50g chopped walnuts
25g chopped glace ginger
2 tbsp plain flour
1/2 tsp ground ginger
To finish:
50g plain chocolate
50g white chocolate
Preheat oven to 180 C (Gas 4)
Whisk together the butter and sugar until light and fluffy. Thoroughly mix in the rest of the ingredients except the chocolate.
Line your baking trays with non-stick baking parchment. Put 4 small spoonfuls of the mixture on the trays, spacing them well apart to allow for spreading. Gently flatten each one with the palm of your hand and bake for 5 mins.
Remove the biscuits from the oven and flatten them with a wet fork, shaping them into neat rounds. Return to the oven for 3-4 mins, until they are golden brown.
Allow the biscuits to cool on the tray for 2 mins, to firm up, and then using a palette knife, carefully transfer them to a wire rack.
When the biscuits are cold, spread the undersides of half of them in melted plain chocolate and the other half in melted white chocolate.
(Makes 30 biscuits)
50g butter
115g caster sugar
50g chopped mixed glace cherries
25g chopped orange peel
50g flaked almonds
50g chopped walnuts
25g chopped glace ginger
2 tbsp plain flour
1/2 tsp ground ginger
To finish:
50g plain chocolate
50g white chocolate
Preheat oven to 180 C (Gas 4)
Whisk together the butter and sugar until light and fluffy. Thoroughly mix in the rest of the ingredients except the chocolate.
Line your baking trays with non-stick baking parchment. Put 4 small spoonfuls of the mixture on the trays, spacing them well apart to allow for spreading. Gently flatten each one with the palm of your hand and bake for 5 mins.
Remove the biscuits from the oven and flatten them with a wet fork, shaping them into neat rounds. Return to the oven for 3-4 mins, until they are golden brown.
Allow the biscuits to cool on the tray for 2 mins, to firm up, and then using a palette knife, carefully transfer them to a wire rack.
When the biscuits are cold, spread the undersides of half of them in melted plain chocolate and the other half in melted white chocolate.
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