From the 1960s divider · Tea trolley days
Florentines
Lacy, chewy discs of almonds and glacé cherries with a wavy chocolate back. Made for passing round with the after-dinner coffee.
- Prep20 mins
- Cook10 mins
- Serves18
- DifficultyMedium
Photo: grongar, CC BY 2.0 · Photo: Vegan Feast Catering, CC BY 2.0
From the tin
Despite the name, nobody is quite sure florentines come from Florence. In 1960s Britain they arrived with the dinner party, served on a doily with the after-dinner coffee. With glacé cherries, almonds and a chocolate back, they looked like something from a smart patisserie, but they were made from store-cupboard things in one pan.
FlorentinesServes 18 · 1960s
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Line three baking trays with baking paper.
- Melt the butter, sugar and golden syrup together in a pan over a low heat.
- Take off the heat and stir in the flour, cherries, almonds and mixed peel.
- Drop teaspoons of the mixture onto the trays, only six to a tray, as they spread a lot.
- Bake for 8 to 10 minutes until lacy and golden. While still warm, nudge the edges into neat circles with a round cutter.
- Leave on the trays until firm, then move to a rack.
- Melt the chocolate and spread it over the flat underside of each florentine. Make wavy lines with a fork and leave to set chocolate side up.
