Orange and ginger florentines
Oct 31, 2009 1:00pm- 40 mins cooking
- Makes 22 Item
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Ingredients
Orange and ginger florentines
- 2 medium_piece (480g) oranges
- 1/2 cup (110g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 2 tablespoon glacé ginger, finely chopped
- 2 cup (110g) gluten-free rice flakes
- 3/4 cup (60g) flaked almonds
- 2/3 cup (160ml) sweetened condensed milk
- 100 gram dark eating (semi-sweet) chocolate (70% cocoa solids)
Method
Orange and ginger florentines
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1Using vegetable peeler, peel orange rind from oranges, slice rind thinly. Cook rind in small saucepan of boiling water for 2 minutes, drain.
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2Return rind to small saucepan with sugar and the water, stir over heat until sugar dissolves. Bring to the boil. Boil, uncovered, 5 minutes, transfer rind from pan to wire rack, discard syrup.
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3Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.
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4Combine rind, ginger, rice flakes, nuts and condensed milk in medium bowl. Drop level tablespoons of mixture onto trays, allowing 5cm (2 inches) between each florentine.
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5Bake florentines about 6 minutes or until browned lightly. Cool on trays.
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6Melt chocolate.
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7Spread the bases of the florentines with chocolate, run fork through chocolate to make waves. Set at room temperature.
Notes
egg-free gluten-free wheat-free Florentines can be stored in an airtight container for up to 2 weeks.
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