recipe for Florentines comes from Tate
& Lyle. These jewelled treats make lovely
gifts for those with a sweet tooth. Use your favourite
Fairtrade fruits and nuts - we love cranberries, almonds
In February 2008, Tate & Lyle's Granulated White
Cane Sugar gained Fairtrade accreditation and now, in
time for Christmas, the first three baking products
to be certified Fairtrade will be Tate & Lyle Caster
Sugar, Icing Sugar and Royal Icing Sugar.
Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar
and Royal Icing Sugar are all sourced from Belize, the
sugar company's first Fairtrade accredited grower-partner,
from whom it has purchased sugar for over 35 years.
From traditional Christmas cakes and mince pies to Stollen
and gingerbread biscuits, Caster Sugar and Royal Icing
Sugar make for the perfect ingredients for essential
seasonal baking, now with added "fairness".
Whether looking to bake a time honoured family favourite
like a classic Christmas sponge or something a little
more adventurous like perfecting the skill of a crisp
and crunchy meringue, Tate & Lyle Caster Sugar is
sure to get foodies cracking every festive recipe.
Another baking essential for Christmas is Tate &
Lyle's Royal Icing Sugar - perfect for making a creamy
glace or tempting butter icing - the kind of royal finishing
touch that all cakes deserve at this time of the year.
Looking for inspiration? Check out the array of recipes
available on www.tasteandsmile.co.uk
Those that are kitchen shy and lacking in culinary inspiration
will find all the sweet ideas they need to don an apron
and whip up a whole host of festive treats that will
also give Fairtrade farmers the perfect gift this Christmas.
25g (1oz) butter
85g (3oz) Tate & Lyle Fairtrade Caster Sugar
3tbsp double cream
150g (5½oz) mixed Fairtrade dried fruit and
nuts, such as flaked almonds, cranberries, apricots,
25g (1oz) dark Fairtrade chocolate
25g (1oz) milk Fairtrade chocolate
25g (1oz) white Fairtrade chocolate
to make Florentines
the oven to 180ºC / 350ºF / Gas Mark 4.
the butter and sugar into a pan and melt together
- allow to turn golden brown before stirring in flour
and double cream.
the dried fruit and nuts and mix together.
a large piece of baking paper and grease lightly with
into 12 squares and use to line the bases of a 12
hole muffin or bun tin.
the mixture into the holes and spread out with a teaspoon.
for 12 - 15 minutes until mid golden brown.
for 10 - 15 minutes to set completely before peeling
off the baking paper.
the chocolates in separate bowls, spread a little
chocolate onto the flat side of each Florentine and
just before it hardens completely run a fork through
the chocolate to create a wavy pattern.
Tate & Lyle
courtesy of Tate & Lyle