Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

Among my gluten free biscuit recipes the Florentine is perhaps my favorite. They're full of natural ingredients but still deliver on that chocolate hit we all crave. More importantly though, they are almost too easy to put together with my recipe which yields 12 tasty biscuits for you to enjoy with a hot cuppa in these cold winter months.

Florentines

Ingredients

100 grams of Sultanas
100 grams of Cornflakes
75 grams of Slivered Almonds
150 grams of Glacé Cherries
200 grams of Condensed Milk
400 grams of Chocolate (any flavor you prefer)

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Method

Pre-heat the oven to 180C. Spray a Texan muffin tin with lubricant to prevent sticking.
Combine all the ingredients except the chocolate. Mix well.

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Spoon the combined mixture into the muffin tin until each hole is approximately 1/3 full.

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Place in the oven for 20 minutes.
Melt the chocolate over the  bain-marie.
Remove the Florentines from the oven and allow them to cool before removing from the tin and coating the flat surface in melted chocolate.
Leave to set with the chocolate facing up.

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Now all you have to do is decide how, when and with whom you will enjoy them, I wouldn't blame you for keeping them all to yourself though.

I hope you enjoy my Florentines and that I see you in the Food Studio soon,

Jaci

 

 

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