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Ginger pecan florentines
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100g caster sugar
100g pecan nuts, roughly chopped
2 tbsp raisins
2 tbsp chopped crystallised stem ginger
175g good chocolate, milk or dark
1. P reheat the oven to 180°C, gas mark 4. Gently melt the butter with the sugar in a small pan, stirring with a wooden spoon. As soon as it's melted, turn up the heat and bubble for 1 minute. Take off the heat. Stir in the nuts, raisins and ginger.
2. Lightly oil 2 or 3 baking trays, and line with non-stick baking parchment. Drop walnut-sized heaps of the mixture on to the trays, leaving plenty of room for spreading. Continue until the mix is used up.
3. Bake for about 10 minutes, until golden brown. Remove and leave to rest for 5 minutes. At this point they'll still be soft and you can neaten the edges with a knife. When they begin to harden, carefully transfer them on the paper to a cooling rack. Leave for at least 20 minutes, until quite cool, then remove from the paper. Serve as they are or finish with a drizzle of chocolate:
4. Melt the chocolate in a bowl over simmering water. Let the chocolate cool a little then use to paint over the bases of the biscuits, using a fork to make a wavy pattern. Leave until set, and serve.
Typical values per serving:
This recipe was first published in January 2002.