Senegalese Florentines

Name: Senegalese Florentines
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 50
Ingredients: 100 g crunchy oats; 75 g butter/margarine; 75 g Whipped cream; 40 g liquid honey; 100 g demerara sugar; 1 pinch salt, 50 g candied lemon peel; 100 g flaked almonds; 25 g flour, 100 g dark chocolate coating, baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 50

100 g crunchy oats
75 g butter/margarine
75 g Whipped cream
40 g liquid honey
100 g demerara sugar
1 pinch salt, 50 g candied lemon peel
100 g flaked almonds
25 g flour, 100 g dark chocolate coating, baking paper

Directions

1
Roast the oat flakes without fat and let them cool down. Bring fat, cream, honey, sugar and salt to the boil in a small pot. Simmer at low heat while stirring frequently for 2-3 minutes. Add candied lemon peel and almonds, continue to simmer for about 2 minutes, stirring frequently
2
Remove the almond paste from the stove. Mix oat flakes with flour and stir in immediately. Let rest for about 15 minutes
3
Line 2 baking trays with baking paper. Place approx. 50 small heaps of the Florentine mixture with 2 teaspoons at a sufficient distance on top of the baking paper and press a little flatter. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 8 minutes. Carefully remove from the baking paper, allow to cool
4
Coarsely chop the chocolate coating and melt in a hot water bath. Dip Florentines with one corner each into the chocolate. Allow to dry