Florentine shortbread fingers
- April 2017
- Makes 12 biscuits
- Hands-on time 25 min, oven time 55 min
Forget classic florentines, it’s all about these heavenly shortbread fingers with a fruity, nutty, slightly chewy florentine topping.
- 23.2g (12g saturated)
- 43.3g (20.8g sugars)
For the shortbread base
- 200g plain flour
- 100g semolina
- 100g caster sugar
- 200g unsalted butter, cut into small pieces
For the florentine topping
- 25g unsalted butter
- 75g golden caster sugar
- 30g liquid glucose syrup (such as Dr Oetker, from the baking section of supermarkets)
- 4 tbsp double cream
- 1 tbsp plain flour
- Finely grated zest 1 large orange
- 100g flaked almonds, toasted
- 50g dried cranberries
- 50g chopped candied peel
You’ll also need…
- 20cm square cake tin lined with non-stick baking paper
- Heat the oven to 160°C/140°C fan/gas 3. For the shortbread, put the flour, semolina and caster sugar into a food processor and whizz briefly. Add the butter and process until the ingredients start to stick together.
- Tip the shortbread mixture into the prepared tin and press it down with the back of a spoon to line the base. Prick here and there with a fork, then bake for 35 minutes or until a pale biscuit colour. Remove from the oven, then increase the temperature to 190°C/170°C fan/gas 5.
- For the florentine topping, put the butter, sugar, glucose syrup and cream into a medium heavy-based pan and stir over a low heat until the sugar has melted. Bring to the boil, cook for 1 minute, then remove from the heat and stir in the flour, a pinch of salt, the orange zest, almonds, cranberries and peel. Pour the mixture on top of the shortbread and spread it out evenly. Bake for 20 minutes or until the topping is golden brown and bubbling.
- Remove from the oven and leave to cool. Remove the shortbread and cut into 12 thin fingers.
If you don’t like candied peel, substitute very finely chopped dried apricots.
The shortbread will keep for up to 1 week, stored in a sealed airtight container.
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