- 60g unsalted butter
- 170g golden caster sugar
- 30g plain flour
- 150ml double cream
- 115g flaked almonds
- 115g whole toasted almonds or pecans, roughly chopped
- 85g flaked coconut
- 85g dried apricots, chopped
- 60g dried cherries
- 200g dark chocolate (minimum 70% cocoa solids), broken into pieces
- Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5).
- Melt the butter with the sugar in a saucepan over a low heat. When the sugar has dissolved and the liquid is golden and bubbling, add the flour and mix until smooth over a low heat. Remove from the heat and slowly add the cream, stirring the whole time until smooth and glossy.
- Add the flaked almonds, chopped almonds or pecans, coconut flakes, apricots and cherries and mix well until everything is combined and covered with the creamy mixture.
- Line four baking sheets with greaseproof paper. Drop the mixture in heaped teaspoonfuls on to the greaseproof paper, ensuring there is about 2cm between each heap of mixture.
- Place in the preheated oven near the top and bake for 12–15 minutes (switch the baking sheets around halfway through).
- Remove from the oven and allow to cool for 3–4 minutes before transferring to a wire rack – use a flat palette knife to move the florentines. Leave to cool completely.
- Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water until melted and smooth. Coat the flat underside of each florentine with chocolate and allow to set slightly before zigzagging a fork across the chocolate to make a pattern. Then leave, chocolate-side up, to set completely.
Courtesy of Candice Brown, who is headlining Ascot’s Festival of Food & Wine Racing Weekend – Thursday 7th – Sunday 10th September 2017.