Last updated on: By KayleneFiled Under: , Recipes4 Comments
This recipe for Florentine squares is definitely a keeper! They are so quick and easy to whip up and you only need 5 ingredients!
Before this year the last time I made Florentines was in high school! They were good to eat but I remember them being a bit fiddly to make. Back then we made traditional Florentines which are round. This meant that we had to get the right amount of mixture so that the Florentines were all the same size and shape. Something that I’m not always good at!
This recipe for Florentine squares is the exact opposite of fiddly though. You pretty much mix four ingredients up in a bowl and then press the mixture into a baking pan and bake! No need to worry about making individual biscuits!
After baking it is easy to cut up into squares. Just remember to allow it to cool to room temperature first; it stays soft until it cools. Traditionally Florentines have a chocolate coated base and I think that takes them to the next level. I even like to put the squiggly lines in the chocolate with a fork. I can remember doing that at school! You can leave the chocolate off if you prefer they’re yummy even without it!
These Florentine squares remind me of a chocolate covered breakfast bar. They’re chewy rather than crunchy and they are nice and sweet. I wouldn’t say that they were healthy but there are worse things to be snacking on!
They would be great as a lunch box treat or as an after school treat. They’re also great for anyone who needs a mid-afternoon pick-me-up. I like to have a square (or two!) to help me get through till dinner!
I made these Florentine squares in a 23 cm (9 inch) square baking tin but I have also used a rectangular slice tin. As long as the area of your tin (length X width) is similar to a 23 cm square one you will be fine. I have combined ideas from two recipes to make these Florentine squares. One was a traditional Florentines biscuit recipe and the other was cut from a Kellogg’s cereal packet!
Now that I have this recipe I don’t think that Florentines are hard to make anymore. I know that I’ll be making these again!
1 heaped cup (200g) of dark or milk chocolate melts
Instructions
Line a 23 cm (9 inch) square baking tin* with baking paper and preheat oven to 180 °C (350 °F).
Combine the cornflakes, sultanas, cherries, and sweetened condensed milk in a large bowl and mix well.
Press the mixture into the prepared tin and bake for 20 minutes.
Allow to cool completely in the tin before removing and cutting into squares.
Melt the chocolate in a double boiler.
Spread melted chocolate over the underside of the squares (for this step I dip each square into the melted chocolate and then spread it with a flat butter knife).
To decorate the underside of each square use the tines of a fork to make a swirling pattern in the chocolate before it sets (optional).
Notes
* I have also made these squares in a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
Recipes that are packed with fruit are not only delicious they’re homey and satisfying. Well that’s my opinion anyway! You will find that these Chewy Sultana Squares are definitely satisfying.…
Quick and Easy Scone Recipe (Only 3 Ingredients!)
I don’t know why but I often get a craving for scones when I have been working around the house. Whether its gardening or housework, scones are a popular after…
Easy Fruit Scones (Only 5 Ingredients!)
If you liked my Easy Scone Recipe you are going to love these Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients! The…
Pumpkin Fruit Cake Recipe
Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible! These days most people can…
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
Based on the ingredients used to make them, Florentine cookies probably didn't originate in Florence, Italy, as you might think. Instead, it's more likely the cookies were created in France and named for the gold coins of Florence that were the standard currency of Europe for hundreds of years.
Florentine biscuits can be frozen in an airtight container for up to 1 month. They will only take a few minutes to defrost and be ready to eat! Note: the Corn Flakes will soften slightly on defrosting.
But above all Florentine: steak has made a pact with the city. It is Florence's most famous dish in the world even though the name has English origins.
The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit. Thus, the nougatine costs up to 30% more expensive than a cookie dough made from flour. Honey, a precious ingredient, and fresh cream, delicate and fragile, complete the recipe.
From there, the variations are endless and other recipes such as eggs Florentine or Royale have also become very popular. In this case, Florentine eggs Benedict substitute bacon for spinach, while Royale eggs Benedict add smoked salmon instead of bacon.
In the culinary arts, the word Florentine (pronounced "FLOR-en-teen"), or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence.
First, you've got a choice between lacy and nutty. Lacy florentines contain flour – they're more like a traditional biscuit. The latter forgo the flour completely.
In the wake of the outbreak of Mad Cow Disease, the EU banned the sale of the Bistecca alla Fiorentina, prohibiting cuts from cows over 12 months old (the Fiorentinacomes from cows of around 18 months) and which had the bone still attached. The Italians however—ever able to interpret laws as mere guidelines—improvised.
cooked with spinach or served on a layer of spinach (= a dark green leaf eaten as a vegetable): For breakfast I had eggs florentine. The Chicken Florentine is stuffed with ricotta and spinach.
Freshly made and completely cold, stored in an airtight container they should be good for up to a month. Thank you! I can definitely send them to relatives I can't see in person this Christmas......
While they cool, melt the chocolate - either in a microwave, or over a simmering water-bath. Dip each florentine into the chocolate halfway, and leave on a foil-lined tray to cool down. Store in an air-tight box, and enjoy at room temperature (though can also be kept in the fridge, but will be a tad hard).
That is until the period between April 2001 and December 2005. In the wake of the outbreak of Mad Cow Disease, the EU banned the sale of the Bistecca alla Fiorentina, prohibiting cuts from cows over 12 months old (the Fiorentinacomes from cows of around 18 months) and which had the bone still attached.
'Florentines are attributed to Austrian bakers but their origins are in Italy. They consist of a delicious mixture of sugar, butter, cream, nuts and fruits. They are nice and crispy and traditionally, but not always, have a chocolate base. '
The early Mannerists in Florence, especially the students of Andrea del Sarto such as Jacopo da Pontormo and Rosso Fiorentino, are notable for elongated forms, precariously balanced poses, a collapsed perspective, irrational settings, and theatrical lighting.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
