Mini-Florentine

Name: Mini-Florentine
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g crunchy oats; 125 g Butter or margarine; 125 g Whipped cream; 75 g brown sugar and liquid honey; 50 g Citation; 2 TABLESPOONS Lemon juice; 1 package grated lemon peel; 1 pinch Salt; 1/4 TEASPOON Anise powder; 100 g flaked almonds; 50 g Flour; 100 g Dark chocolate coating; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g crunchy oats
125 g Butter or margarine
125 g Whipped cream
75 g brown sugar and liquid honey
50 g Citation
2 TABLESPOONS Lemon juice
1 package grated lemon peel
1 pinch Salt
1/4 TEASPOON Anise powder
100 g flaked almonds
50 g Flour
100 g Dark chocolate coating
baking paper

Directions

1
Roast the oat flakes in a pan without fat until golden brown, let them cool down. Bring the fat, cream, sugar and honey to the boil in a saucepan while stirring. Chop the candied lemon peel finely and add it together with lemon juice, lemon peel, salt, aniseed and flaked almonds to the fat-sugar mixture and let it boil for about 2 minutes at low heat while stirring occasionally.
2
Mix in the meantime and with flour. Take the pot from the stove and stir in the oatmeal-flour mixture. Let it rest for about 15 minutes. Line two baking trays with baking paper. Using a teaspoon, place about 25 small heaps of the oatmeal mixture on each baking tray.
3
Press flat and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes until golden brown. Carefully remove the Florentines from the baking tray and let them cool down on a cake rack.
4
Meanwhile, chop the chocolate coating roughly and melt it in a hot water bath. Dip one Florentine corner into the couverture and let it dry. Results in about 50 pieces.