TZUTC: -0800
MSGID: 35341.fidonet_cooking@1:105/500 2db5bbae
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger And Almond Florentines
 Categories: Cookies
      Yield: 18 Cookies
 
  1 3/4 oz Unsalted butter (50 g);
           - softened, plus extra
           - for greasing
  1 3/4 oz Soft brown sugar (50 g)
  1 3/4 oz Golden syrup (50 g)
  1 3/4 oz Plain flour (50 g)
  2 3/4 oz Crystallised ginger (75 g);
           - finely chopped
  1 3/4 oz Flaked almonds (50 g)
      1    Orange; zest of
      7 oz Dark chocolate (200 g)
  2 1/2 oz White chocolate (65 g)
 
  Preparation time: 1 hours
  Cooking time: 30 minutes
  
  These gorgeous chewy, chocolate coated florentines make a beautiful
  gift, if you can bear to part with them!
  
  Traditionally they have one side covered in chocolate, but that
  doesn't agree with me--where am I supposed to hold it without getting
  melted chocolate all over my fingers? So I like to half dip. No messy
  fingers and I get to taste the florentines in two different ways.
  
  Preheat the oven to 200?C/180?C Fan/Gas 6/400?F. Line and very
  lightly grease 3 baking trays. To make the florentines, place the
  butter, sugar and golden syrup in a saucepan and heat until the sugar
  has dissolved and there are no more granules. Take off the heat and
  add the flour, ginger, almonds and orange zest and mix to thoroughly
  combine.
  
  Take teaspoons of the mixture and pop 6 equal mounds on each tray,
  leaving plenty of room for them to spread during baking. Bake for 8
  minutes. As soon as they are light golden in the centre and just
  slightly darker on the outside, they are ready. They are still
  fragile when very hot so leave to rest for about 5 minutes before you
  even think about moving them.
  
  Have a wire rack ready and gently, using a palette knife, transfer
  them one-by-one to cool on the rack. Once they have cooled
  completely, they are ready to dip.
  
  Melt the chocolate in separate bowls. This can be done by placing the
  chocolate bowls over saucepans of gently simmering water, making sure
  the bowls do not touch the water, or in the microwave in short
  bursts. Make sure to put the dark chocolate in a bowl deep enough for
  dipping the florentines. Add the melted white chocolate in swirls
  directly on top of the melted dark chocolate, then use a skewer to
  create swirls.
  
  Take each biscuit and dip half in, then leave to set on the trays
  with the baking paper that they baked on initially. Leave the
  chocolate to set and they are ready to eat!
  
  Recipe by Nadiya Hussain
  
  Recipe FROM:
  
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300
SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426