Name: Florentines
Cook time: 10 min
Total time: 10 min
Ingredients: 1/4 cup (35g) plain flour; 1/2 cup (40g) flaked almonds; 1/4 cup (40g) sweetened dried cranberries; 1/2 cup (35g) pepitas (pumpkin seed kernels); 40 gram butter; 2 tablespoon brown sugar; 2 tablespoon golden syrup; 2 tablespoon instant coffee powder; 100 gram dark cooking chocolate, melted

Florentines

This decadent Italian pastry is a perfect accompaniment to a hot cup of coffee (or a sneaky glass of brandy). Rich in nuts, dried fruit and dark chocolate, try to stop yourself from just having one.

Makes 12 Item

Cook

10M

Ingredients

1/4 cup (35g) plain flour

1/2 cup (40g) flaked almonds

1/4 cup (40g) sweetened dried cranberries

1/2 cup (35g) pepitas (pumpkin seed kernels)

40 gram butter

2 tablespoon brown sugar

2 tablespoon golden syrup

2 tablespoon instant coffee powder

100 gram dark cooking chocolate, melted

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.

2.Place flour, almonds, cranberries and pepitas in a large bowl. Mix well.

3.Combine butter, sugar, golden syrup and coffee in a small saucepan on low heat. Cook, stirring, for 2-3 minutes, until sugar dissolves. Bring to boil. Remove from heat. Stir butter mixture through dry ingredients until well combined.

4.Spoon tablespoons of mixture onto prepared trays, leaving about 8cm in-between to allow for spreading. Use back of a spoon to spread mixture into small discs. Bake for 8-10 minutes, until golden brown. Remove from oven. Cool completely on trays (biscuits will firm).

5.Spread a thin layer of chocolate over flat side of cooled biscuits. Let sit, chocolate-side up, for 20 minutes, until set. Serve.

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