I make Florentines a lot at Christmas as they make great presents and my mum loves them. I thought I’d have a go at adapting them for Easter and this is the result. This is a simple version of Florentines. I’ll share my fancier recipe (which includes double cream) another time.
Mini Egg Florentines
50g caster sugar
50g golden syrup
50g plain flour
100g flaked almonds
50g Cadburys Mini Eggs
100g Dairy Milk
1. Preheat the oven to 180ºC.
2. Heat the butter, sugar and golden syrup together in a pan and stir well. Mix in the flour. When the mixture is well combined, mix in the flaked almonds and stir thoroughly.
3. Spoon the mixture into silicone cupcake moulds, trying to only just put enough mixture in to cover the bottom – you don’t want the Florentines to be too thick.
4. Bake for 7 – 8 minutes until lightly golden. While the Florentines are baking, crush the Mini Eggs gently.
5. As soon as you remove the Florentines from the oven, decorate them with the crushed Mini Eggs. (I’d love to tell you to just sprinkle the crushed Mini Eggs over, but you need to be a but more artistic to get them looking good!)
6. Leave the Florentines to cool.
7. Melt the chocolate and coat the bottom of each Florentine with chocolate. Leave to dry.
Tip – Ruth who blogs at The Pink Whisk has a fantastic technique for coating the Florentines with chocolate.