The perfect homemade dinner party gift
65g white chocolate
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Start by preheating the oven to 200°C/fan 180°C/ gas 6. Line and very lightly grease three baking trays. To make the florentines , place the butter and sugar in a medium pan along with the golden syrup and heat until the sugar has dissolved and there are no more granules.Take teaspoons of the mixture and pop six equal mounds on each tray, leaving plenty of room for them to spread. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready to take out.
Have a cooling rack ready and gently, using a palette knife, take them one by one to cool on the rack. Once they have cooled completely they are ready to dip. Now, traditionally they have one side covered in chocolate, but that doesn’t agree with me – where am I supposed to hold it without getting melted chocolate all over my fingers? So I like to half dip.So, melt the chocolates in separate bowls. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines.
Take each round and dip half in, then pop out and leave to set on the tray with baking the paper that they baked on initially. Leave the chocolate to set and they are ready to eat!Nadiya has released this unique recipe ahead of her collaboration with NHS Charities Together and the NHS Big Tea, encouraging the nation to host their own afternoon teas, to raise money for NHS staff, patients and volunteers.
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