Mini Florentine

Name: Mini Florentine
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 50
Ingredients: 125 g Butter or margarine; 125 g Whipped cream; 75 g demerara sugar; 75 g 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 and crunchy oat flakes; 50 g Flour; 100 g Dark chocolate coating; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 50

125 g Butter or margarine
125 g Whipped cream
75 g demerara sugar
75 g 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 and crunchy oat flakes
50 g Flour
100 g Dark chocolate coating
baking paper

Directions

1
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. In the meantime, roast the oat flakes in a pan without fat until golden brown. Allow to cool slightly and mix with flour. Remove the pan from the heat and stir in the oatmeal and flour mixture. Let it rest for about 15 minutes. Line two baking trays with baking paper.
2
Using a teaspoon, place about 25 small heaps of the oat flakes mixture on each baking tray. Press a little flat. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes until golden brown. Remove the Florentines carefully from the baking tray and let them cool on a cake rack. In the meantime, roughly chop the chocolate coating and melt on a hot water bath. Dip one Florentine corner into the couverture and let it dry
3
Waiting time approx. 1 hour