Florentines

These florentines are luxury biscuits made of mainly nuts and preserved fruit, coated on one side with chocolate.

Ingredients

50g unsalted butter
50g golden syrup
50g demerara sugar
50g gluten and wheat free plain flour (I use Doves Farm)
50g candied peel - chopped
25g dried cranberries - chopped
25g flaked almonds
25g walnuts - chopped
200g plain chocolate (70% cocoa solids ideally)

Information

Serves: 18

Diet: Gluten and Wheat Free

Cuisine: Italian

Type: Treats

Method

Prep time: 20 mins Cook time: 30 mins

Preheat the oven to 180°C, 160°C, 350F, gas mark 4. Line three baking trays with baking paper.

In a small pan place the butter, sugar and syrup and heat it gently until the butter has melted.

Remove from the heat and stir in the flour, cranberries, peel and nuts and mix well.

Spoon teaspoonfuls of the mixture on to the prepared baking trays, 6 on each. Make sure there is plenty of room for the mixture to spread during cooking.

Bake in the preheated oven for 8 - 10 minutes, until they are golden brown. I find it easier cooking one tray at a time. Allow them to cool slightly in the trays before transferring to a wire rack using a fish slice or palette knife to cool completely.

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