orange shortbread florentine slices

orange shortbread florentine slices

orange shortbread florentine slices

When two favourite treats are combined, as with this recipe for orange shortbread florentine slices, you know it will be an all-round winner.

  • 1 hr 15 mins + cooling
  • Makes about 24
  • Intermediate

INGREDIENTS

FOR THE SHORTBREAD

  • 500ml cake flour
  • 180ml icing sugar
  • 80ml cornflour
  • pinch salt
  • 250g soft butter
  • 2 eggs
  • zest of 1 orange

FOR THE FLORENTINE TOPPING

  • 60ml golden syrup
  • 125ml castor sugar
  • 60ml water
  • 60ml warm cream
  • 60g butter
  • 100g flaked almonds
  • 50g glacé cherries, halved
  • 50g mixed peel, chopped

 

METHOD

  1. For the shortbread, preheat oven to 180°C. Line a 19cm x 25cm baking dish with baking paper, leaving
    a 2cm overhang for easy removal.
  2. Sift together the flour, sugar, cornflour and salt. Rub in the butter until it resembles breadcrumbs. Add the eggs and zest and combine to create a soft dough. Press into the base of the prepared tin and prick all over with a fork. Bake for about 20 minutes or until firm. Set aside.
  3. For the topping, increase oven to 200°C. Bring syrup, sugar and water to a boil on medium and cook for about 5 minutes, tilting the pan every now and then until it reaches a caramel colour. Slowly add the cream.
  4. Add the butter, stir until melted and simmer for about 3 minutes. Fold in remaining ingredients and spread over the shortbread base. Bake for about 15 minutes or until the top is golden. Cool completely. Cut into slices.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTO: DYLAN SWART

Magazine issue date: Mar, 2018


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