This week was the second week of the Great British Bake Off and the bakers were challenged to make biscuits. They started with savoury biscuits, had to make Florentines for the technicial challenge and finished with a 3D biscuit tower! I am baking along with the bake off again this year, along with Jenny of Mummy Mishaps and Lucy of Super Golden Bakes and many others.
Due to time constraints, a 3D biscuit tower was a bit beyond my reach and savoury biscuits are not really my thing either, so I settled on making Florentines. The only problem is that I do not really like nuts which are one of the main ingredients in a Florentines. After a bit of internet searching, I discovered that a few people had used oats instead of nuts. I also added in a bit of extra dried fruit into my recipe to give extra flavour and make up for lack of nuts. The traditional way of covering the Florentines with chocolate is to use a spoon to put it on the back and then make a swirl pattern with a fork. As my Florentines were anything but traditional, I decided to go for the dunking/smothering half the biscuit in chocolate approach. The majority of my Florentines are probably the fatter cousin’s of traditional Florentines, however a couple of them did have the lace effect that they normally. You just need to only put a small amount of mix for each one and flatten it slightly before baking. My NCT friends loved the biscuits and box was devoured in record time!!!
Nut Free Florentines
Ingredients (makes 12-14 biscuits)
- 25g unsalted butter
- 10g plain flour
- 75g caster sugar
- 65ml double cream
- 80g jumbo oats
- 50g candied peel
- 50g mixed dried fruit
- 25g glacé cherries, chopped
- Milk chocolate, melted (I used 2 small child’s Easter Eggs worth but use what you have in the house)
- Pre heat the oven to 180 degrees C and line two baking trays with baking parchment or grease proof paper
- In a heavy base saucepan, melt the butter, sugar and flour together then add the double cream. Keep stirring throughout
- Add the remaining dry ingredients (except the chocolate) into the saucepan and stir well
- Place teaspoons of the mix on the lined baking trays, well spaced apart and flatten down slightly
- Bake in the preheated oven for 12 – 14 minutes (mine took 14 minutes) and then remove. Allow the biscuits to harden on the grease proof for a few minutes before putting onto a wire rack to cool completely. (I carefully removed the greaseproof paper with the biscuits on off the hot tray then used a palette knife to move them onto a wire rack).
- Once cooled completely, dip or spread the chocolate over them and allow to cool again so chocolate can set. Eat and enjoy with a cup of coffee and good company
Disclosure: I was sent the personalised board as a review item. A full review will be appearing soon. All opinions are my own.