Of course, as those of you who follow our blog will guess, we didn't *quite* stick to the actual recipe as some of the ingredients were tweaked a little. For starters, we substituted Dove's Farm Plain Gluten Free Flour for the flour in the recipe. Then, as Sous Chef J doesn't like brazil nuts, we decided to make use of some macadamia nuts. We also used only raisins and sultanas, omitting the peanuts in the original recipe. Finally, we were lacking creme fraiche, so used double cream instead. So, our ingredients were as follows:-
- 50g unsalted butter
- 100g light soft brown sugar
- 1 tablespoon Gluten Free plain flour
- 75ml double cream
- 50g flaked almonds
- ¼ teaspoon mixed spice
- 125g raisins & sultanas
- 50g macadamia nuts roughly chopped
Having mixed the ingredients together well in the pan, we placed tablespoonfuls onto baking sheets lined with silicone sheets.
The florentines were then cooked in a pre-heated oven (160ºC fan) for 10-12 minutes. BEWARE - they spread out LOTS!
Next time we make these (as Christmas goodies) we'll use less mix in the 'dollops' and WILL drizzle or dip them in chocolate before storing in cellophane bags and giving as gifts.
Disclosure - we were sent a 200g bag of flaked almonds by Sainsbury's, some of which we used in this recipe.