Mother’s Day this Sunday provided a great excuse to create some sweet treats as a gift and we saw lots of posts on delicious baking celebrating great Mama’s! Here’s what we got up to:
STEM GINGER AND CRANBERRY FLORENTINES – These florentines are a brilliant accompaniment to a cup of tea or an after dinner treat and with their jewel colours look very pretty as well! The variant with ginger and cranberries make them unique.
You will need:
50g/2oz dried cranberries (dried fruits section of supermarket/Holland & Barretts)
150g/5oz good quality dark chocolate, broken into pieces
PREHEAT your oven to 180C/350F/Gas 4.
MELT the butter, sugar and flour in a pan over a medium heat, stirring all the time, until the butter has melted and the sugar has dissolved.
ADD the crème fraîche, gradually, stirring continuously until well combined.
CHOP the candied peel, stem ginger and sour cherries.
MIX the almonds and fruit into the butter mixture until well combined.
LINE a baking tray with greaseproof paper (we love the reuseable non stick tray linings available here: http://www.lakeland.co.uk/p5570/Magic-Non-stick-Liners)
TEASPOON the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don’t merge together when heated into one big mess!
BAKE for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool.
MELT the chocolate pieces over hot water and stir until smooth.
SPREAD the melted chocolate over the florentine bases (flat side) and set aside to cool and set.
POP the cool florentines into a mayson jar, tin or box of your choice. We love the retro look of a mayson jar and keeps them nice and fresh. If a gift the jar can be reused which means it’s a gift that keeps giving! We also bought some pretty ribbon to add the finishing touch! ENJOY.