Ginger and macadamia florentines

Fairlady
24 servings
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By Food24 November 03 2009
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Ingredients (8)

90.00 g butter
80.00 g castor sugar
30.00 ml cream
30.00 ml flour — cake
125.00 g macadamia nuts — sliced
60.00 g ginger — shredded
60.00 g mixed citrus peel — chopped
160.00 g dark chocolate — bitter
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Method:

Melt butter over low heat and add sugar. Stir to dissolve.
Add cream and boil for 1 minute. Stir in flour, macadamias, ginger and peel.
Drop heaped teaspoonfuls onto a greased or non-stick baking sheet. Drop a little apart, as florentines will spread.
Bake at 180ºC for 5 to 7 minutes, or until golden brown. Use a spatula to push into neat shapes.
Cool florentines slightly, then slip them off the baking sheet, using spatula. Cool completely on a wire rack.
Cover flat side with melted chocolate and use a fork to make a pretty, wavy pattern.



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