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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If you wonder what are in the pre-mix florentine powder, here are the ingredient list on the package: glucose syrup, sugar, palm fat, dextrose, whole milk powder, emulsifier.May contain traces of: Eggs, nuts, lupines.
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.
Specifically, a dish prepared à la Florentine will feature some main ingredient, such as eggs, poultry or fish, served on a bed of spinach which has been cooked in butter, then topped with Mornay sauce and grated cheese, and finally browned under the broiler.
The term Florentine as used in dishes like Eggs Florentine or Chicken Florentine, is actually more French than Italian. It's believed that the term was coined by French chefs in honor of Catherine de Medici, a Florence-born noblewoman who became queen of France in the mid-16th century.
Check the bottom of the florentine, it they are not browned yet, bake a bit longer. They appear to be soft out from the oven. Let them cool on the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely. They will be crispy once cooled down.
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.
Florentines are traditionally made with chopped nuts and minced orange peel. My grandchildren are allergic to nuts. You can definitely omit the nuts and just mix in the orange peel. The batter will perform its magic and you will still have lacey Florentines that are nut-free.
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!
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.
This stunning Eggs Florentine recipe will help you to master this classic breakfast dish. A heavenly combination of fluffy English muffins, spinach, poached eggs and Hollandaise sauce, this dish would make a great weekend treat for a loved one.
✔️Ingredients: Glucose syrup, sugar, palm fat, dextrose, whole milk powder, emulsifier E322 (soya), May contain traces of eggs and eggs products, shell fruits and shell fruit products. ✔️Easy to use and save time.
Florentines are almost naturally gluten free, aside from a small amount of flour used in the caramel. So they work perfectly when made to a gluten free recipe.
“A La Florentine” means in the style of the Italian region Florence. Many recipes are found in that region but the one people usually refer to is when eggs, poultry or fish are served on a bed of spinach cooked in butter. Which vegetable is served in a dish described as 'a la Florentine'? Spinach!
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