Last week I was kindly invited to take part in a Blogger Christmas cooking challenge. Persil Washing Up Liquid have teamed up with Ruth Clemens (blogger at The Pink Whisk and runner-up of the Great British Bake Off) to create some festive family recipes.
Along with some other bloggers I was given a chance to re create one of Ruth's recipes and also be entered into an opportunity to win a prize of £300 worth of kitchen vouchers from selected retailers.
(I was excited enough to be baking a plate full of treats so this was an added bonus).
Ruth’s festive recipes include-
- Chocolate Orange Trifle
- Christmas Biscotti
- Mini Sausage Twirls
- Orange Fig Glazed Ham
- Spiced Apple Chutney
- Candy Cane Meringues
- Christmas Biscuits
I decided to go with the Florentines as I thought they looked amazing and have never got around to making any up for myself yet so this itself would be a challenge ...
Here is Ruth's video on how to make them-
- 50g golden syrup
- 50g Stork Baking Liquid
- 50g demerara sugar
- 50g plain flour
- 8 glace cherries, chopped
- 45g flaked almonds
- 40g mixed peel
- 50g sultanas
- 150g milk chocolate
160c(fan)/180c/Gas Mark 4.
Bake Time: 8-10 minutes
- Small pan
- Silicone spatula
- Medium and small mixing bowl
- Chopping board
- Cutlery – knife & spoon
- 2 x baking trays,
- Non-stick baking paper
- Wire cooling rack,
- Pastry brush
- Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line two baking trays with non-stick baking paper.
- Add the golden syrup, demerara sugar and Stork Baking Liquid to a small pan.
- Heat the pan over a gentle heat, stirring frequently until the sugar dissolves.
- Remove from the heat and add the flour, flaked almonds, mixed peel, sultanas and chopped glace cherries into a bowl and stir to mix evenly.
- Place spoonfuls of the mixture well spaced apart as they will spread, creating 6 Florentines on each tray.
- Bake in the oven for 8-10 minutes until lightly golden brown.
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled melt the milk chocolate gently in the microwave or over a pan of steaming water.
- Coat the back of each Florentine with melted chocolate, allow to set.
- Use white chocolate to coat the Florentines if preferred.
I was very pleased with how the Florentines had turned out as they looked and tasted delicious (I should know I had more than my fair share).