Last updated on: By KayleneFiled Under: , Recipes4 Comments
This recipe for Florentine squares is definitely a keeper! They are so quick and easy to whip up and you only need 5 ingredients!
Before this year the last time I made Florentines was in high school! They were good to eat but I remember them being a bit fiddly to make. Back then we made traditional Florentines which are round. This meant that we had to get the right amount of mixture so that the Florentines were all the same size and shape. Something that I’m not always good at!
This recipe for Florentine squares is the exact opposite of fiddly though. You pretty much mix four ingredients up in a bowl and then press the mixture into a baking pan and bake! No need to worry about making individual biscuits!
After baking it is easy to cut up into squares. Just remember to allow it to cool to room temperature first; it stays soft until it cools. Traditionally Florentines have a chocolate coated base and I think that takes them to the next level. I even like to put the squiggly lines in the chocolate with a fork. I can remember doing that at school! You can leave the chocolate off if you prefer they’re yummy even without it!
These Florentine squares remind me of a chocolate covered breakfast bar. They’re chewy rather than crunchy and they are nice and sweet. I wouldn’t say that they were healthy but there are worse things to be snacking on!
They would be great as a lunch box treat or as an after school treat. They’re also great for anyone who needs a mid-afternoon pick-me-up. I like to have a square (or two!) to help me get through till dinner!
I made these Florentine squares in a 23 cm (9 inch) square baking tin but I have also used a rectangular slice tin. As long as the area of your tin (length X width) is similar to a 23 cm square one you will be fine. I have combined ideas from two recipes to make these Florentine squares. One was a traditional Florentines biscuit recipe and the other was cut from a Kellogg’s cereal packet!
Now that I have this recipe I don’t think that Florentines are hard to make anymore. I know that I’ll be making these again!
1 heaped cup (200g) of dark or milk chocolate melts
Instructions
Line a 23 cm (9 inch) square baking tin* with baking paper and preheat oven to 180 °C (350 °F).
Combine the cornflakes, sultanas, cherries, and sweetened condensed milk in a large bowl and mix well.
Press the mixture into the prepared tin and bake for 20 minutes.
Allow to cool completely in the tin before removing and cutting into squares.
Melt the chocolate in a double boiler.
Spread melted chocolate over the underside of the squares (for this step I dip each square into the melted chocolate and then spread it with a flat butter knife).
To decorate the underside of each square use the tines of a fork to make a swirling pattern in the chocolate before it sets (optional).
Notes
* I have also made these squares in a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
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What is florentine powder? By looking at the ingredient list on the package it seems like it's a mixture of dried glucose, sugar, honey powder, fat, butter, and maltodextrin.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
Freshly made and completely cold, stored in an airtight container they should be good for up to a month. Thank you! I can definitely send them to relatives I can't see in person this Christmas......
The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit. Thus, the nougatine costs up to 30% more expensive than a cookie dough made from flour. Honey, a precious ingredient, and fresh cream, delicate and fragile, complete the recipe.
Description. About Dreidoppel Bienetta. The Dreidoppel Bienetta is a basic mixture for florentines, fine pastry and Bee-sting cakes. It's simple to use, and produces the crunch that your baked goods need. Just mix 50% bienetta and 50% nuts, pop the mixture into oven and voila!
This dish is mythical in the Renaissance city and tempting to meat lovers far and wide. It is advertised everywhere, but that doesn't mean everyone excels in making it so just ask us about our favourite spots to find the best piece of Florentine steak!
cooked with spinach or served on a layer of spinach (= a dark green leaf eaten as a vegetable): For breakfast I had eggs florentine. The Chicken Florentine is stuffed with ricotta and spinach.
In the culinary arts, the word Florentine (pronounced "FLOR-en-teen"), or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence.
Our artisan florentines are made with honey, butter caramel and roasted almonds for a rich, nutty flavour. Although their name suggests they originate from Florence, an Italian province, legend has it that they are actually of French origin, made in the Palace of Versailles for King Louis XIV.
Florentine (culinary term), a dish prepared with spinach and a creamy sauce. Florentine biscuit, an Italian pastry of nuts and fruit. Florentine, a very thick T-bone steak which is usually prepared rare.
The basic rule is that cookies with a liquidy batter don't hold up well in the freezer — these are usually thin, delicate cookies like tuiles, florentines and pizzelles. Very cakey “cookies” like madeleines also do not freeze well.
While best eaten in the first 1-2 days, they will keep this way for 1-2 weeks. If storing them in a small container, separate any layers with baking paper to prevent sticking. Can you freeze Florentine biscuits? Florentine biscuits can be frozen in an airtight container for up to 1 month.
For starters, it's a French term that usually means spinach and cream, usually a Mornay sauce. Legend has it that when teenage Catherine di Medici of Florence married Henry II of France in 1533, she brought her kitchen staff and a love of spinach to the marriage.
A Delectable History: Tracing its French and Italian Roots
During this time, the term "à la Florentine" emerged as a descriptor for dishes that prominently featured spinach, an ingredient beloved by the Italian city of Florence.
First, you've got a choice between lacy and nutty. Lacy florentines contain flour – they're more like a traditional biscuit. The latter forgo the flour completely.
In the culinary arts, the word Florentine (pronounced "FLOR-en-teen"), or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. The easiest way to remember what it means is that a Florentine-style recipe features spinach.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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