John Whaite's salted peanut and chocolate Florentines recipe – a delicious recipe with butter, light brown muscovado sugar, glucose, peanuts, flour, chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180C/gas mark 4.
2
Place the butter, sugar and glucose in a small saucepan and set over a medium heat, stirring until everything has melted and is mixed together.
3
Remove the pan from the heat and add the remaining ingredients, stirring well until everything is well mixed and the peanuts and apricots are coated in the sweet, buttery syrup.
4
Dollop teaspoons of the mixture on to the lined baking sheets, leaving large gaps between each to allow the florentines to spread as they bake.
5
Bake for 68 minutes.
6
Remove from the oven and leave to cool on the baking sheets.
7
Once cool, the Florentines should be bronzed and hard.
8
Gently peel the baking paper from them and line them up on a wire cooling rack, with a sheet of foil underneath .
9
Melt the chocolate in a heatproof bowl over a pan of barely simmering water then drizzle, pour or dollop this over the Florentines and allow to set.
528
kcal
Calories
38
g
Fat
39
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 60 g (2.1oz) unsalted butter, 60 g (2.1oz) light brown muscovado sugar, 2 tsp liquid glucose, 4 dried apricots, finely chopped, and more.
Yes, John Whaite's salted peanut and chocolate Florentines recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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