Florentines

September 24-25, 2011

taking my recipe cues from VegMel, I reverted dorsum to my calendar recipes. September's characteristic is gluten-free florentines. I was looking frontwards to trying these - my mum would occasionally bake florentines when I was a tween together with teen (mostly probable having sourced her recipe from a Women's Weekly cookbook). Hers were really sparse together with crisp, alongside a deep brownish carbohydrate flavor together with chocolate on the back. 

This recipe was a chip different, chocolate-less, together with baked into cupcake papers. Though they browned upward a little, they didn't choose the same depth of flavour. They reminded me to a greater extent than of toffee, a piddling chewy together with inclined to stick to the teeth (happily remedied alongside a drinking glass of milk on the side).

In the same sitting I attempted a vegan batch alongside a span of straight-forward swaps - margarine for butter together with maple syrup for honey. While it seemed ridiculously easy, this did touching on the results substantially. My vegan florentines (in the pastel pinkish cases) leaked much to a greater extent than fossil oil spell simultaneously gluing themselves firmly to their cases. I don't intend anyone trying these escaped without ingesting unopen to paper. They didn't brownish upward inwards the oven inwards quite the same means either. There was even thence unopen to viscous sweetness to endure enjoyed, but I've got to locomote on my means alongside vegan fat.

This recipe is really quick together with slowly to make, together with uses the variety of ingredients I choose on paw (or tin easily substitute). These are all practiced reasons for me to essay out i time to a greater extent than together with larn this but right.

Florentines
(a recipe already available online here)

75g butter or margarine
100g castor sugar
50mL kokosnoot cream
1 tablespoon beloved or maple syrup
75g flaked almonds
30g glacé cherries, chopped
30g dried currants

Line a muffin tin alongside 12 cupcake cases together with preheat an oven to 180°C.

In a pocket-size saucepan over medium heat, melt the butter/margarine. Stir inwards the carbohydrate together with kokosnoot cream, choose the mixture to the boil, together with thence permit it to simmer for five minutes. Mix inwards the remaining ingredients.

Spoon the mixture into the cupcake cases, gentle degree them off a little, together with bake them for xv minutes. Allow them to cool to room temperature earlier eating - they'll work solid upward quite a bit.