I ♥ Florentines, but wanted it to be GF and slightly different than the standard version, so I made my own adaptation and changes and this is the final result of my Gluten Free Christmas Florentines
52 ml / 50g butter
60 ml / 50g demerara sugar
25 ml / 50g corn syrup
125 ml / 50g Gluten Free Flour
¼ cup glazed fruit mix, cut into small pieces
2/3 cup candied peel, cut into small pieces
¼ cup slivered almonds
¼ cup walnut pieces, cut into small pieces
200g dark chocolate (70% or higher will be best, but you can use whatever you prefer)
Preheat the oven to 180C/350F
Line a minimum of 3 baking trays with parchment paper.
Pack out 18 Christmas cookie cutters on the parchment paper (you may use more, depending on the size of the cutter)
In a small pot, add butter, sugar and syrup and heat gently and stir until the butter is melted.
Measure out all the remaining ingredients in a separate bowl and mix through with the flour.
Remove the butter mixture from the heat and add the dry mixture and mix it through, until no flour visible.
Spoon approximately one heaped teaspoonful of the mixture into each cookie cutter shape (depending on the size of the cutter) and if required press it down slightly with a spoon to take on the shape of the cookie cutter.
Do NOT fill the cutter to the edge, as the batter will still spread and fill up the empty space of the cookie cutter.
Bake for 8-10 minutes, or until golden-brown.
Remove from the oven and let it to cool down and slightly harden prior to gently removing it from the cookie cutter.
Chocolate for Gluten Free Christmas Florentines:
Brake the chocolate into smaller pieces, and place it in a glass bowl and nuke it in the microwave for 30 second intervals.
Use a teaspoon, mix well until you have a smooth consistency.
Spread a heaped teaspoon of chocolate on the back of the cold Florentine and leave it upside own in order for the chocolate to set.
I love to try something different, thus using the cookie cutters to shape the Florentines, and also instead of just the standard chocolate and a zigzag with a fork in the chocolate, I opted to add some Christmas flavor and color.
While chocolate still soft and ‘wet’, add any decorations to the chocolate and let it harden.
• Candy Cane chips
• White Christmas sprinkles with silver, gold and white balls
• Silver and Gold Edible Metallic Sand.
To speed up the process, you can pop it in the fridge.
Store in an airtight container.
Prepared, tried and tested by Esme Slabs
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