Last updated on: By KayleneFiled Under: , Recipes4 Comments
This recipe for Florentine squares is definitely a keeper! They are so quick and easy to whip up and you only need 5 ingredients!
Before this year the last time I made Florentines was in high school! They were good to eat but I remember them being a bit fiddly to make. Back then we made traditional Florentines which are round. This meant that we had to get the right amount of mixture so that the Florentines were all the same size and shape. Something that I’m not always good at!
This recipe for Florentine squares is the exact opposite of fiddly though. You pretty much mix four ingredients up in a bowl and then press the mixture into a baking pan and bake! No need to worry about making individual biscuits!
After baking it is easy to cut up into squares. Just remember to allow it to cool to room temperature first; it stays soft until it cools. Traditionally Florentines have a chocolate coated base and I think that takes them to the next level. I even like to put the squiggly lines in the chocolate with a fork. I can remember doing that at school! You can leave the chocolate off if you prefer they’re yummy even without it!
These Florentine squares remind me of a chocolate covered breakfast bar. They’re chewy rather than crunchy and they are nice and sweet. I wouldn’t say that they were healthy but there are worse things to be snacking on!
They would be great as a lunch box treat or as an after school treat. They’re also great for anyone who needs a mid-afternoon pick-me-up. I like to have a square (or two!) to help me get through till dinner!
I made these Florentine squares in a 23 cm (9 inch) square baking tin but I have also used a rectangular slice tin. As long as the area of your tin (length X width) is similar to a 23 cm square one you will be fine. I have combined ideas from two recipes to make these Florentine squares. One was a traditional Florentines biscuit recipe and the other was cut from a Kellogg’s cereal packet!
Now that I have this recipe I don’t think that Florentines are hard to make anymore. I know that I’ll be making these again!
1 heaped cup (200g) of dark or milk chocolate melts
Instructions
Line a 23 cm (9 inch) square baking tin* with baking paper and preheat oven to 180 °C (350 °F).
Combine the cornflakes, sultanas, cherries, and sweetened condensed milk in a large bowl and mix well.
Press the mixture into the prepared tin and bake for 20 minutes.
Allow to cool completely in the tin before removing and cutting into squares.
Melt the chocolate in a double boiler.
Spread melted chocolate over the underside of the squares (for this step I dip each square into the melted chocolate and then spread it with a flat butter knife).
To decorate the underside of each square use the tines of a fork to make a swirling pattern in the chocolate before it sets (optional).
Notes
* I have also made these squares in a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
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Florentine cookies are thin, crispy cookies made from a base of nuts (usually almonds or hazelnuts), fruits such as cherries and citrus, melted butter, and cream. These are combined to create a candy-like base that's then baked. Once cool, Florentines are dipped or drizzled with melted chocolate for a finishing touch.
Freshly made and completely cold, stored in an airtight container they should be good for up to a month. Thank you! I can definitely send them to relatives I can't see in person this Christmas......
You can do this with baking parchment or a reuseable baking tray liner. Florentines do tend to spread a lot when you bake them, so use a dessert spoon or teaspoon when placing them on the baking sheet, making sure you leave plenty of room for them to spread.
But above all Florentine: steak has made a pact with the city. It is Florence's most famous dish in the world even though the name has English origins.
cooked with spinach or served on a layer of spinach (= a dark green leaf eaten as a vegetable): For breakfast I had eggs florentine. The Chicken Florentine is stuffed with ricotta and spinach.
The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit. Thus, the nougatine costs up to 30% more expensive than a cookie dough made from flour. Honey, a precious ingredient, and fresh cream, delicate and fragile, complete the recipe.
The basic rule is that cookies with a liquidy batter don't hold up well in the freezer — these are usually thin, delicate cookies like tuiles, florentines and pizzelles. Very cakey “cookies” like madeleines also do not freeze well.
Storage - store the cooled biscuits in an airtight container at room temperature in a cool, dry place. Freezing - Florentine biscuits can be frozen in an airtight container for up to 1 month.
While undercooking florentines will leave you with a tray of disintegrating disasters, going too far in the other direction will spoil the flavour, so it is essential to catch them at just the right point. Be patient enough to leave them to cool before anointing them with chocolate.
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce.
First, you've got a choice between lacy and nutty. Lacy florentines contain flour – they're more like a traditional biscuit. The latter forgo the flour completely.
Its high-quality ingredients include dry honey and butter that offer an excellent taste profle and a rich favourful mouthfeel. This versatile mix can be used for making many kinds of innovative healthy muesli bars.
The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit. Thus, the nougatine costs up to 30% more expensive than a cookie dough made from flour. Honey, a precious ingredient, and fresh cream, delicate and fragile, complete the recipe.
Dishes labeled florentine carry the spirit of food from Florence, defined by the use of spinach and a creamy sauce, usually Mornay, or French cheese sauce.
Elegant, crisp, and brimming with notes of caramel and toffee, Florentine biscuits are delightful nibbles and make an excellent accompaniment to any hot drink. If you've ever wondered where these treats originated or how to make them, read on.
A florentine finish is the cross-hatched pattern, typically tooled directly into the surface of the metal in a piece of jewelry. Because it is engraved into the surface of the metal, it is often coarser and a bit deeper than that of something like a brushed finish.
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