Cranberry & Chocolate Orange Florentines
Preheat oven to 180°C
- 40g butter
- 75ml double cream
- 50g caster sugar
- 50g flaked almonds
- 25g chopped mixed peel
- 50g dried cranberries, chopped
- 40g plain flour
- 100g plain orange chocolate
Line a baking tray with non stick paper.Melt butter, cream and sugar together over a low heat.Slowly bring to the boil.Remove from the heat and add nuts, peel and cranberries.Stir in the flour.
Drop teaspoonfuls of mixture onto baking tray, leaving plenty of space for the mixture to spread.Flatten slightly with a fork.Bake for 10-12 minutes.Cool on baking tray and then lift on to wire rack.
Melt chocolate in a bowl over a saucepan of hot water.Spread a little over one side of each biscuit and leave to set.
Food Monday, more goodies. I’ll have to improve my cooking skills a bit. No, a lot!
Grannymar, I have a question about your Christmas pudding post from last year. I would have sent an email, but I couldn’t find one for you, so I hope it isn’t too strange to post the question here. I know I am late getting started, but I plan to make it this week and I am unsure if you mean dry bread crumbs or fresh? Probably obvious to anyone that has made a steamed pudding before, but I thought it best to ask first.
We have snow on the way this week-seems like perfect timing to stay home and work in the kitchen.
Thank you again for all these wonderful recipes every week.
Gaelikaa – Do you ever cook western dishes? Are the ingredients difficult to purchase?
Mrs Eat the Blog – Welcome from rural Nebraska. I was thinking about Nana’s Christmas Pudding (my mammy) only this morning, wondering if I should add a link today.
The breadcrumbs we always used, were from a day old loaf, grated by hand! Thankfully food processors take the pain out of the chore in seconds nowadays. Our day is dark, wet and windy…. just the day to spend in a warm kitchen baking treats! Enjoy the pudding.
Hmmm sound nice and easy for a monday evening treat – Thanks!
I’ve no double cream though … I might have to improvise :-0
I don’t know if I’m allowed this one? I wonder if it would work with oat meal or rolled oats? Add the zest of an orange to the mixture?
When we made bread crumbs as kids we rolled the bread between our palms and the crusts went to the chickens….
About the Christmas Pud…add a couple of extra egg yolks for extra richness…and soak the fruit in some of the stout for a few hours before mixing…..
I did hear the idea of adding some chocolate today…sounds interesting…it would have to be a very high cocoa content..70% at least!
Thanks Grannymar. I’m off to make pudding.
Gillian – Let me know how the improvisation goes.
Magpie – I grated crusts and my knuckles at times! 🙁
Mrs ETB – Have fun. I only wish I could remember the song my grandmother sang as we prepared and mixed the pudding. It was a reminder of all the ingredients used.
This sounds delicious! I’m going to try this! I do have two questions-Would Carnations condensed mild substitute for double cream (not sure about double cream) and what is caster sugar, would that be the same as brown sugar? Thanks!
Judy,
Our cream usually comes in three varieties single or pouring, whipping and double. These are essentially categorized by the amount of fat they contain, ranging from 18% at the low end of light cream to 48% for double cream. I have only come across 1 variety of Carnation condensed milk. We would use it to make toffee as in Banoffee pie. I doubt the suitability as a cream substitute.
Caster sugar is mid way between granulated and confectioner’s sugar. I think you call it ‘Superfine’. This side of the pond caster sugar is available in white and golden varieties.
Oh, this looks fantastic! I’ll let you know when I make them. xx
Evaporated milk rather than condensed might substitute…..
And Gm you forgot la creme de la creme …. clotted cream…
I once watched lady M eat the folowing:
Chocolate mouse and vanilla ice cream topped with a spoon full of clotted cream and double cream poured over it all! She denies it all but I know as I was there and Aunty Edna was the one who served it up!
The irony is that I’m the one with the high cholesterol…….
Reprise that… Evaporated milk has half the fat of single cream….
I suggest that you find yourself a Channel Island cow (Jersey or Guernsey) milk it and let the milk settle and skim off the best cream in the world! 😉
We used to try and get the top of the milk to pour onto our cereal….before my mother did!
Helen – enjoy!
Magpie – clotted cream! I was avoiding that on purpose, the mere mention sends my cholesterol through the roof, even if I don’t eat dairy products. Are Jersey or Guernsey cows farmed across the pond?
They orta be….
I remember the first time I ever had clotted cream…at our College Christmas Dinner in my 1st Year. I t was the last one we had in Formal Dining Hall after that they let the females in and everything went casual and informal.
Some how we ended up with six bowls of clotted cream between ten of us at our table. Don’t look at me like that folks, just because I was the only one who had experience of boarding school and the charm to persuade the waitress that she hadn’t served us a bowl yet…five times in a row!
Or the sheer cheek!
Magpie – Did you eat all that cream yourself?
Of course not…. 6/10 of it!
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