Caramel and Ginger Florentine Slice

Jewelled with almonds, cherries, and sultanas, this tray bake recipe has a hint of luxury with the surprise addition of Renshaw Ginger Crush. The compliment of a buttery shortbread base with the sweetness of the Florentine is a match that will leave your customers wanting more.

Perfect for Christmas time.

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Uploaded by Freya Mowbray

Baking ingredients

325 g Flour (Shortbread Pastry Base)
125 g Caster Sugar (Shortbread Pastry Base)
250 g Butter (Shortbread Pastry Base)
50 g Corn Flour (Shortbread Pastry Base)
30 g Whole Egg (Shortbread Pastry Base)

Decorating ingredients

500 g Renshaw Luxury Caramel
250 g Glace Cherries
250 g Sultanas
200 g Flaked Almonds
75 g Renshaw Ginger Crush

Renshaw products used

Luxury Caramel

Instructions

For the Shortbread Pastry::

Step 1

Crumb the flour, sugar, cornflour and cubed butter in a mixing bowl

Step 2

Add the egg and mix to form a dough, but do not over mix.

Step 3

Leave to chill

For the Florentine Topping::

Step 4

Pin out the pastry and line a shallow tin or sheet tray

Step 5

Warm the Renshaw Luxury Caramel to soften @ 45ºC

Step 6

Add the fruit, nuts, Renshaw Ginger Crush and gently mix to coat in the caramel.

Step 7

Spread over the pastry base.

Step 8

Bake @180ºC for approx. 10-15 mins until the caramel starts to bubble on the surface.