Ginger Florentines/Florentins au gingembre confit

Summer is still upon us, (er…just about) And…well, I don’t know about you, but I always find that around summer time, I’m equally delighted with and overwhelmed with the array of choice that the summer season offers us; bilberries, strawberries, nectarines, blackberries, the list goes on and as a self confessed ditherer and taurean decision maker,  During this somewhat stressful season, I can often be found walking up and down the fruit aisles in the supermarket like a mad woman, picking up something, then furiously shaking my head and putting it down, only to come back to it five minutes later.

As you can imagine fruit shopping in the summer can be quite traumatic for people like me.

Sometimes you feel fruity and adventurous, but other times you just feel like using what’s in the cupboard, (maybe minus the ginger for some) without rushing out to buy any special ingredients…

…and for moments like these, this is the recipe for you. Great for when you’ve almost completely run out of flour, you’re feeling a little lazy and you just want something sweet and simple.

That’s right folks the ginger’s back, but this time in the style of the french classic,  florentines. I discovered these about the same time as mendiants, I rushed out to go and buy some but as usual found that the baker had been somewhat overzealous with the sugar, which is where the ginger comes in,  it adds a slightly tart flavour and helps to take the edge off the sweetness.  Add to that ginger’s partner in crime, pure dark chocolate and voilà! All the components you need for baking success.

Ginger Florentines

Don’t worry if the florentines look a hot mess when they come out of the oven, they harden once they’ve cooled down, then you drizzle them with chocolate to dress them up a bit and it’s all hunky dory! Make sure you don’t drizzle the choc straight away though, wait until the florentines have cooled completely.

Makes 60 florentines or 30 sandwiched together

  • 1/2 cup/ 100 g sugar (rapadura’s a good choice, but reduce the sugar content a little)
  • 5 tbps unsalted butter, cut into small chunks
  • pinch of salt
  • 1 tbps plus 1 tsp quinoa flour (any gluten free flour’ll do)
  • 1 cup/90g sliced/flaked almonds
  • 1/2 cup/73g sweetened, chopped crystallised stem ginger
  • 100g/3 oz dark chocolate (chopped finely)

Preheat the oven to 180ºC/350ºF

Line a large baking tray with kitchen foil.

Over a low heat,  stir sugar, butter and salt together in a small saucepan until the butter has melted.

Remove from heat and stir in the ginger, quinoa flour and sliced almonds.

Drop level teaspoons of batter onto the foil, about 8 cms/3 inches apart, DON’T be tempted to add more batter than that, it looks small, but when baked the florentines spread like crazy!

Wet another teaspoon then use the back of it to slightly flatten the florentines.

Bake for about 6-8 minutes until you get a nice deep brown colour, moving the tray around half way, so the front is at the back and vice versa.

Take out the first batch and leave to cool (*see headnote) then gently remove with a thin spatula, be careful they’re VERY fragile.

Continue until all the batter’s gone.

Put the chocolate in a stainless steel bowl under a pot on medium heat, that’s been filled 1/3 of the way with water, while the water gets hot, you should be constantly turning the chocolate, and once it’s completely melted, remove from the fire.

Drizzle the tops of the florentines with chocolate or spread the backs with chocolate and/or sandwich them together.

Store in an airtight container.

Slightly adapted from Alice Medrich‘s Pure Dessert

Florentines au gingembre confit

Ne vous inquiètez pas si vos florentins ne ressemblent à rien, une fois refroidis, les florentins se durcissent, puis avec la décoration du chocolat fondu, ils deviennent beaucoup plus jolis. N’oubliez pas d’attendre que les florentins se refroidisent avant de bruiner du chocolat fondu.

Pour 60 florentines ou 30 florentins façon sandwich

  • 100g de sucre (le rapadura est un bon choix)
  • 5 c à s de beurre mou, coupés en dés
  • une pincée de sel
  • 1 c à s plus 1 c à  c de farine de quinoa (vous pouvez la remplacer par n’importe quelle farine sans gluten)
  • 90g d’amandes effilées
  • 73g gingembre confit coupés en dés
  • 100g chocolat noir

Préchauffez le four à 180ºC/350ºF

Couvrez une plaque à four avec du papier sulfurisé

Dans une petite casserole, mélangez le sucre, le beurre et le sel jusqu’à ce le beurre ait fondu.

Ensuite, éteignez le feu et ajoutez les amandes, la farine de quinoa et le gingembre confut.

Posez une cuillère à café du mélange pour chaque florentin sur le papier sulfurisé. Ne soyez pas tentés de mettre plus d’une cuillère à café du mélange sur le papier sulfurisé, ça ne paraît pas beaucoup mais en cuisant le mélange va bien s’étaler.

Appuyez doucement, sur chaque florentin à l’aide du dos d’une deuxième cuillère à café, préalablement mouillée.

Enfournez pendant 6 à 8 minutes jusqu’à ce qu’ils prennent une jolie couleur dorée,en changeant la position du plaque à mi-temps pour que les florentins qui soientt devant soient derrière et vice versa.

Laissez-les refroidir et continuez le processus jusqu’à ce que le mélange soit terminé.

Faites fondre le chocolat au bain marie, puis bruinez ou couvrez du chocolat fondu, ou mettez deux florentins ensemble façon sandwich avec un peu de chocolat. Faites comme vous voulez!

Gardez-les dans une boîte hermétiquement

Adaptée du livre Pure Dessert d’Alice Medrich


6 thoughts on “Ginger Florentines/Florentins au gingembre confit

  1. I know just what you mean – I panic about which fruit to buy in summer. I love them all so much its a hard decision to make. I like the sound of flying in the face of it all and making something that doesn’t need any of it all ;0)

    • Hey Mr P, nice to see you in my neck of the woods…Florentines are so easy, you’ll be laughing to yourself once you’re done, give them a go they make for a sophisticated yet delicious mess!

  2. I served Florentines with Ginger and Dark Chocolate alongside a Chocolate Mousse as an end to Christmas dinner. We were staying in a vacation apartment and I couldn’t get it all together to make my own (Marks and Spencer did an acceptable stand in). I will plan to make these though as homemade is always best, and I am now addicted to these cookies!
    Are you still in Tunisia? We just moved to Carthage in August.

    • Nice! Good, light substitute for the usual Christmas puds and you can never go wrong with ginger and dark chocolate! I’m not in Tunisia anymore…I’m back in London, but when I was there, I was more central, in Tunis centre. Carthage is very nice though. How are things over there post Arab Spring?

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