This recipe highlights the gentle method of melting of the butter and chocolate on an ESSE induction hob, no water bath required.
Ingredients
- 150g flaked almonds
- 50g butter, melted
- 40g plain flour
- 90g caster sugar
- 120ml double cream
- 30ml honey
- 115g dried fruit
- 50g dark chocolate
Method
- Cooking them in the ESSE oven at 170C / ESSE dial reading to be in the middle of MODERATE.
- Mix all the ingredients together.
- Spoon into round non stick tins, flatten down with the back of the spoon.
- Bake for about 15 to 20 mins until golden.
- Remove from oven, allow to cool.
- Remove from the tin and place on a cooling rack.
- Melt chocolate and coat the flat side of the florentine. Chill to set the chocolate.
Recipe provided by Philippa Vine, Bluebell Farmhouse Kitchen.
