Trevor Jackson, Chesterfield’s Food Hero of the Year of Chesterfield Food and Drink Awards 2014 shares the recipe for Jacksons the Bakers’ Florentines.
Jacksons’ the Bakers’ Florentines
Ingredients: makes approx 24
- 90g Butter
- 100g Sugar
- 30g Chopped Glace Cherries
- 30g Candied Peel
- 60g Raisins
- 135g Flaked Almonds
- 30g Fresh Cream
- Chocolate Couverture (for decoration)
Start by melting the butter in a saucepan, then add the sugar and bring to the boil.
Remove the pan from the heat then add the fruit and almonds and stir well. Then lastly, stir in the cream.
Deposit the mixture with a spoon in small heaps on either, a well-greased and floured baking tray or baking parchment.
Flatten the heaps as much as possible allowing plenty of space between the heaps for spreading during baking.
Bake in an oven at 180c/ gas mark 4 until they are baked a light golden colour.
As soon as they are removed from the oven and whilst still hot, pull the edges of the baked product inwards with a circular cutter to form the Florentine into a perfect circle.
Leave to get quite cold and crisp before removing from the tray.
Then coat the flat underside of the Florentine with tempered chocolate couverture.