Orange and Ginger Florentines Recipe

Ingredients :

Preparation & cook time : 40 minutes (plus standing)

Makes 22

Method :

Using vegetable peeler, peel orange rind from oranges; slice rind thinly. Cook rind in small saucepan of boiling water for 2 minutes; drain.
Return rind to small saucepan with sugar and the water; stir over heat until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, 5 minutes; remove rind from pan to wire rack, discard syrup.
Preheat oven to 200°C/180°C fan-forced. Grease oven trays; line with baking paper.
Combine rind, ginger, rice flakes, nuts and milk in medium bowl. Drop level tablespoons of mixture onto trays, allowing 5cm between each florentine.
Bake florentines about 6 minutes or until browned lightly. Cool on trays.
Spread bases of florentines with chocolate; run fork through chocolate to make waves. Stand at room temperature until set.

Baking Tips

Storage : Florentines can be stored in an airtight container for up to two weeks.

caster sugar is superfine or finely granulated table sugar.
glacé ginger is fresh ginger root preserved in sugar syrup; crystallized ginger can be substituted if rinsed with warm water and dried before use.
gluten-free rice flakes is available from the health-food section in most supermarkets.
sweetened condensed milk is a canned milk product consisting of milk with more than half the water content removed and sugar added to the remaining milk.
dark eating chocolate (70% cocoa solids) also called semi-sweet; made of a high percentage of cocoa liquor and cocoa butter, and a little added sugar. We use dark eating chocolate unless stated otherwise.
flaked almond meal are paper-thin slices of almonds.

√ gluten-free √ wheat-free √ yeast-free √ egg-free