Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

Gotta love the rain!

Fri, Apr 27 2012
Today took a lovely, unexpected turn. My friend's daughter spent the morning with us and then the rain decided to visit too! All a fabulous recipe for doing some baking, me thinks!
I have a really small house with 2 cupboards full of baking ingredients, both of which get topped up when I write recipes. So I dug deep down and found all sorts of jewels. Well, maybe I mean many bags of opened flaked almonds, pinenuts and cranberries amongst other things!
We decided that some florentines would be the ultimate thing to make and extremely easy too.
When you make these, use whatever you fancy! There is such a cornucopia of dried fruits available now, tailor the recipe to your favourite ones! Similarly, the chocolate could be milk, plain or white but just please make sure you use a good one! What I have not told you to do tho, is use tempered chocolate. So what will happen is that the chocolate will bloom. Now, all this means is that you will see white streaks in the chocolate, but don't worry, it is just the cocoa butter rising to the surface. You can buy ready tempered chocolate, but actually, I think that the florentines wont last long enough to warrant it!!

makes 10
prep time 10 minutes
cooking time 10-12 minutes
50g butter
50g demerara sugar
50g golden syrup
50g plain flour
125g mixed dried fruits and nuts
250g good chocolate, melted

Preheat the oven to 180°C/gas mark 4. Line 2 baking sheets with parchment paper.
Melt together the butter, sugar and syrup. Stir in the flour, mixing well then add the fruits and nuts.
Place teaspoonfuls on to the baking tray spreading them well apart.
Bake for 10 minutes until golden.
Let them cool and then coat the flat side with chocolate. Leave it to set, then munch away with a cup of delicious tea or a glass of rivesaltes.

~These florentines are lovely to wrap up as a gift - if you can bear to part with them!



Comments
See Older Posts...