Ginger and macadamia florentines


Ingredients 8
Servings 24
Time

Ingredients

  • 90
    g
    butter
  • 80
    g
    castor sugar
  • 30
    ml
    cream
  • 30
    ml
    cake flour
  • 125
    g
    sliced or shredded macadamia nuts
  • 60
    g
    shredded ginger (bottled)
  • 60
    g
    candied peel, chopped
  • 160
    g
    dark bitter chocolate
 

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.
 

Read more on: bake
 

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