Christmas edible gifts

Alison Lambert
Alison Lambert

The festive season is upon us, and I am busy thinking of what to give to my friends and family.  

This year, I am treating them to sweet treats made at home by the whanau. 

Not only does it get us excited about the upcoming festivities, it also allows us to spend some quality time together.

 

Ginger & orange florentines

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT

A lot of people steer away from florentines as they look as though they are complicated. I assure you they are not.

The mix can be frozen, which is fantastic as you can have them ready on the tray and freeze them like that! 

They can also be cooked in advance and they last for weeks.

Makes 24

Ingredients

3 Tbsp flour
2 cups sliced almonds, roughly crushed
2 tsp grated orange zest
50g crystallised ginger, cut into small pieces
¾ cup sugar
115g butter, cut into pieces
¹⁄₃ cup cream
2 Tbsp honey
220g dark chocolate

Method

Heat the oven to 170degC.

Line 2 baking trays with greaseproof paper and set aside.

In a medium-sized bowl add the flour, almonds, ginger and zest together. Set aside.

In a medium-sized saucepan, combine the sugar, butter, cream and honey together and heat gently until the sugar dissolves.

Bring to the boil, then remove from the heat.

Stir in the flour and almond mixture to combine. Cool for 20 minutes, stirring occasionally.

Five florentines fit on my oven tray nicely. These biscuits spread a lot so allow plenty of space between each.

Bake until they are golden, spread out and sort of lacy around the edges (about 10 minutes).

Continue cooking the florentines until all the mixture is used.

Cool completely.

Melt the chocolate and coat one side of the florentine. Set aside to cool. Enjoy!
 

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