Rutherglen Muscat (375ml)
“ The "Muscat of Rutherglen" trademark assures the highest quality of wine exclusively sourced from the Rutherglen Wine Region. Campbells 'house style' is typically complex and elegant, capturing a rich purity of raisin fruit flavours.” Colin Campbell
Makes one sheet for up to 24 Florentines
- ⅔ cup sugar
- ½ cup honey
- 40g butter
- ½ cup heavy cream
- ½ cup candied peel
- 2 cups slivered almond or almond flakes
- 4 tablespoons sifted flour
- 300g melted chocolate (preferably good quality)
Heat sugar, honey, cream and butter to “soft ball” or “semi toffee” stage. Add flour, peel and almonds. Stir together and pour onto silicon baking sheet or baking paper.
Bake at 175ºC for 8 – 10 minutes.
Remove from oven and turn onto a cooling rack.
When cooled, coat with melted chocolate, “comb” the chocolate to give a swirl effect, using either a fork or a plastic lid cut into zigzag shapes.
Cool to set. Break into pieces or cut to size. Refrigerate until ready to serve in airtight container.
Can be frozen, store in sealed bag or airtight container in freezer and served cold from the freezer.
Review by: James Halliday, James Halliday's Wine Companion, August 2016
Score: 92 Points
Review by: James Halliday, James Halliday's Wine Companion, July 2015
Review by: Paul Tudor, Metro Eats, June 2015
Review by: Matthew Jukes, Daily Mail UK, May 2015
Review by: Mike Frost, The Courier Mail, August 2008
Review by: James Halliday, Australian Wine Companion 2010 Edition, August 2009
Review by: James Halliday, Australian Wine Companion 2008 Edition, October 2008
Review by: Huon Hooke, The Age, December 2006
Review by: Jeff Collerson, The Daily Telegraph, January 2006
Review by: The Visy 2008 Great Australian Shiraz Challenge, Local Wine Personalities, December 2005
Review by: Sally Fisk, Australian Wine Selector Summer 2005/06, December 2005