Kitchen Time

Some experimenting in the kitchen was called for in preparation for the kids Easter Baking Camp here next week.  Here’s a couple of end products – chocolate biscuit sandwiches and florentines, as well as some savoury mini-quiches.

Recipe for florentines:


75g unsalted butter

75g caster sugar

2 tbsp cream

6 dried apricots, chopped

30g sultanas

50g peanuts (skinned by rubbing in a tea towel) or pecans roughly chopped

2 tbsp plain flour


  1. Preheat the oven to 140°C
  2. Melt the butter and sugar in a saucepan and allow to come to the boil.  Remove from the heat and stir in the rest of the ingredients.  Mix all together well.
  3. On 2 baking sheets lined with greaseproof paper, use a teaspoon to spoon out the mixture – 1 teaspoon per biscuit with a lot of space between them as they really spread out.  This recipe makes about 15.  Bake in the oven for 15-20 minutes until they’re golden brown on the outside.
  4. Allow to cool on the tray before transferring to a wire rack.
  5. For the chocolate, melt 100g of dark chocolate and dip the cooled biscuits into the chocolate – either on one side or one whole half.  Allow the chocolate to set and enjoy with a cup of tea/coffee.

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