Chocolate shortbread Florentine
Prep time: 15 mins
Recipe photograph by Maja Smend
Prep time: 15 mins
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Nutritional information (per serving)
- 300g plain flour
- 100g golden icing sugar
- 50g cocoa powder
- 250g soft unsalted butter, in pieces
- 2 medium eggs
- 1 tsp vanilla bean paste (or extract)
For the Florentine topping
- 60ml double cream
- zest of 1 orange
- 100g golden caster sugar
- 30g glucose syrup
- 60g unsalted butter
- 50g clear honey
- 100g toasted flaked almonds
- 50g glacé cherries, halved
- 50g mixed peel, chopped
Step by step
Make up to a day ahead. Store in an airtight container, not in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Sieve the flour, icing sugar, cocoa and a pinch of salt together; rub in the butter until it's like breadcrumbs.
Add the eggs and vanilla paste; combine to create a soft dough.TipThese Florentines will make a great gift - wrap in a cellophane bag or fill a glass jar
- Press the dough into a 16-18cm square tin lined with baking paper on both the bottom and sides.
- Prick with a fork all over and bake for 15-20 minutes or until firm; remove from the oven.
- Increase the temperature to 200°C, fan 180°C, gas 6. Put the cream in a pan and add the zest of the orange. Bring to the boil, then remove from the heat; leave to infuse for 5 minutes.
- Tip the sugar into a thick-bottomed pan with 60ml water and the glucose. Bring to the boil over a medium heat; let the mixture caramelise gently, swirl it from time to time – when the caramel is a dark blonde colour, gradually add the warm cream. Then add the butter and honey, and stir to melt.
- Let the mixture simmer over a medium heat for 3 minutes. Fold in the toasted almonds, cherries and mixed peel; pour over the shortbread base, and spread it using a palette knife.
- Return to the oven and bake for a further 15 minutes until the top is golden. Leave to cool before cutting into pieces with a large sharp knife.