Mary Berry's Florentines

I first made these luxurious biscuits a couple of weeks ago. I had a bit of spare time on a wet Sunday afternoon and fancied baking something new. I had never made florentines and had always imagined them to be fairly tricky: I was surprised to find that they are actually fairly quick and easy to make. What is also fantastic about them is that the ingredients are fairly standard stock cupboard items - so easy to whizz up without having to go to the shop!

My recipe comes from Mary Berry’s Ultimate Cake Book – except I add a few extra glace cherries, or add stem ginger instead of the glace cherries – which produces delicious florentines!

Randomly, florentines were then the Technical Challenge this week on Great British Bake Off. It was quite handy to hear Mary Berry describe exactly what she was looking for: the thin lattice edges and the crisp crack when you bite into the biscuit.

The trickiest bit of making these florentines is getting the chocolate layer right – cooling the melted chocolate to an appropriate thickness that it can be spread onto the biscuits without dripping through the lattice, and also so that it is thick enough to hold the forked pattern. To make them extra pretty, you can melt some white chocolate and pipe it over the other (non-chocolate-covered) side of the biscuits. Like this, they make lovely presents.

You can vary the nuts / fruit to suit your tastes – as suggested, stem ginger makes a delicious addition. For Christmas, I think that dried cranberries would be lovely.

Florentines

Ingredients 

1. 50g butter
2. 50g Demerara sugar
3. 50g golden syrup
4. 50g plain flour
5. 6 glace cherries  / 25g stem ginger – finely chopped
6. 50g mixed candied peel, finely chopped
7. 50g mixed nuts, finely chopped
8. 200g plain chocolate, broken into pieces

Method 

1. Pre-heat the oven to 180C.
2. Line 3 baking trays with baking parchment.
3. Place the butter, sugar and golden syrup into a small pan and heat gently until the butter has melted.
4. Mix the flour, peel, nuts and stem ginger / cherries in a bowl.
5. Stir this mix into the saucepan of melted butter/sugar/syrup.
6. Spoon teaspoons of the mix onto the prepared baking trays and spread out with the back of the teaspoon. Leave plenty of room for the florentines to spread further.
7. Bake in the pre-heated oven for 8-10 minutes until golden brown (turn the trays after 6 minutes if your oven bakes unevenly).
8. Allow the florentines to cool and harden slightly before moving onto a cooling rack to fully cool.
9. Melt about 150g chocolate in a glass bowl placed over a saucepan of simmering water.
10. Remove the chocolate from the heat and add the remaining chocolate.
11. Stir to incorporate the additional chocolate so that it cools and thickens a little.
12. Use a teaspoon to spoon the chocolate onto the flat side of each florentine and spread out with the back of the teaspoon.
13. Use a fork to mark a zig-zag pattern into the chocolate.
14. Leave to cool. 

Old reliables!

August is a crazy busy time at my work and we have to work some very long hours. Therefore, cake is a necessity to see us through! However, working long hours means that I haven’t had the time or energy to be creative or try anything new – definitely time to stick to making old reliables! 

One of my most reliable and best-loved recipes is my sticky ginger cake with lemon icing. I made three of these a couple of weekends ago and they all turned out beautifully. The fabulous thing about this cake is that it lasts at least two weeks, and even improves for being left to mature. The cake has a deep rich flavour and moist, sticky texture that is beautifully balanced by the sharp tanginess of the lemon icing.

Another of my favourite recipes is my Primrose Bakery lemon layer cake (made also here). This week, I decided to keep it really simple and just make a two layer cake (225g golden castor sugar, s-r flour and butter, 1.5 tsp baking powder, 25g cornflour, 4 large eggs, zest and juice of 2-3 lemons). I sandwiched the two layers with lemon curd, smothered the sides with lemon buttercream, filled the top with curd and then topped with buttercream piped stars around the top edge. Apologies – it was all a bit of a rush and I forgot to take a photo! This cake always tastes deliciously moist and zingy! 

Finally this week, I decided to make my Apple Amazing Cake – a cake that I have made loads of times but not for ages. It’s a fairly simple cake to make – as long as you remember that it will take about 3 hours to bake! It’s a mammoth of a cake, so great if you are baking for lots of people. I was a little disappointed with this cake this week – it just didn’t have the flavour that I remembered. It is quite a savoury cake – more like a light fruit cake. I’m not quite sure why it wasn’t right this time – could have been the apples – I’ve always made it with huge Bramley apples, but this time the shop only had fairly small measly apples and I wonder if they were lacking flavour. I also over-cooked the apples slightly, so that they were fully reduced to a mush, rather than having a few nice juicy lumps remaining. Think that I may need to give this another go in a few months when apples are at their best, to see if this recipe really is as good as I remember it to be!   

Condensed milk cookies

Stem ginger cookies with lemon icing

Having spent all morning lazing in bed and reading, I decided that I should do something a bit more productive with my Sunday afternoon. Unusually, I didn’t feel like faffing around with fancy decorative icing, so I decided to make some simple biscuits for EHH to take into his work. I had a flick through my recipe files and cook books, but wasn’t feeling particularly inspired so I decided to go with one of my tried-and-tested recipes.

I call these “condensed milk cookies” – they came from Sainsbury’s magazine ages ago, which called them “soft, American-style cookies”. They are amazing – a bit like “Millie’s Cookies” – with a crisp outside and soft, chewy centre. The magazine gave 6 variations – I made three types this weekend: lemon and ginger, oats and honey, and cherry and almond, with slight variations on the magazine’s recipes. I always feel the need to make more than one batch of these – once you’ve opened the tin of condensed milk, it seems a waste not to! However, I have got about half a tin left, so I may need to make some more later in the week!

Cherry and almond cookies

Makes 12
Ingredients

1. 125g soft unsalted butter
2. 125g caster sugar
3. 2 tblsp condensed milk
4. 175g self-raising flour
   Pinch of salt
5. 75g glace cherries, chopped finely
6. 2 tblsp flaked almonds
7. 1 tsp almond essence
8. 75g icing sugar

Method

1. Preheat oven to 150C.
2. Using an electric/stand mixer, cream the butter and sugar until pale and fluffy.
3. Beat in the condensed milk and the almond essence.
4. Add the flour and a pinch of salt and mix.
5. Stir in the cherries.
6. Roll into 12 walnut sized balls and space at least 5cm apart on 2 baking trays.
7. Flatten them slightly with the back of a spoon.
8. Scatter each cookie with flaked almonds.
9. Bake for about 25 minutes or until firm at the edges but still soft in the middle.
10. Leave to cool for a few minutes before transferring to a cooling rack.
11. Once cool, drizzle with icing made up from the icing sugar and 1 tblsp water (optional).

Alternatives:
Ginger and Lemon

• For Step 3: Omit almond essence.
• For Step 5: Omit cherries. Instead, add 2 tsp ground ginger, zest of one lemon and 75g of finely chopped crystallised or stem ginger.
• Omit Step 8.
• For Step 11, drizzle with icing made from 75g icing sugar with 1 tblsp lemon juice. 

 


Oats and honey

• For Step 3: Use 1 tblsp of honey and 1 tblsp condensed milk. Omit almond essence.
• For Step 5: Omit cherries. Instead, add 75g oats.
• For Step 8: Drizzle each cookie with honey and scatter with oats.
• Omit Step 11.

Sticky Ginger Cake with lemon drizzle icing

It’s been a busy baking weekend! It was the Ever Hungry Husband’s (EHH) birthday last week while we were on holiday, and so, as tradition goes, he has to take cakes into work. The trouble is, there are over 60 people to feed at his work! The easy (and cheaper) thing to do would have been to get him to buy 6 bags of 10 doughnuts from the supermarket. But I like a challenge!

So, after a lot of deliberation and searching of the recipe books and files, we decided on Sticky Ginger Cake, flapjacks, Apple Amazing Cake, Raspberry Bakewell Slices and a Caramel Layer Cake.

The great thing about my Sticky Ginger Cake recipe is that it keeps for up to 2 weeks – the flavour keeps developing and it keeps beautifully moist and sticky. I’ve had the recipe for ages – no idea where it came from originally! However, if you follow the instructions carefully, it comes out beautifully every time and tastes fantastic!

Sticky Ginger Cake with lemon drizzle icing

Ingredients

1.    225g self-raising flour

2.    1 level tsp bicarbonate of soda

3.    2 tbsp ground ginger

4.    2 tsp ground cinnamon

5.    2 tsp ground mixed spice

6.    115g butter, cut into cubes, plus extra for greasing

7.    115g dark muscovado sugar

8.    115g black treacle

9.    115g golden syrup

10. 250ml whole milk

11. 85g drained stem ginger, finely chopped

12. 1 egg 

For the icing

1.    100g icing sugar, sifted

2.    Finely grated zest of 1 lemon

3.    Lemon juice

Method

1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with parchment paper.
2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl.
3. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
4. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved.
5. Turn up the heat and bring the mixture to just below boiling point. (It will split and go lumpy at this point – don’t panic! This is normal!)
6. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon.
7. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter.
8. Pour this into prepared tin and bake for 50 minutes-1 hour, until the cake springs back when touched.
9. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
10. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed.
11. Put icing into a disposable piping bag and drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
12. Cake keeps for up to 2 weeks stored in an airtight container.