Florentine cookies

Name: Florentine cookies
Yield: Makes 24
Cuisine: Italian recipes
Ingredients: 50g unsalted butter; 50g golden caster sugar; 2 tsp runny honey; 50g plain flour; 40g chopped mixed candied peel; 40g mixed glacé cherries, chopped; 50g toasted flaked almonds, lightly crushed; 150g milk chocolate, broken up

Easy
December 2006

Easy
December 2006

Makes 24
Takes 30 minutes to make, 14-16 minutes to bake, plus cooling and setting

These chewy, caramel-y and luxurious cookies are generously spread milk chocolate and they double up as the perfect recipe to bake with kids.

Vegetarian recipes

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Ingredients

50g unsalted butter
50g golden caster sugar
2 tsp runny honey
50g plain flour
40g chopped mixed candied peel
40g mixed glacé cherries, chopped
50g toasted flaked almonds, lightly crushed
150g milk chocolate, broken up

50g unsalted butter
50g golden caster sugar
2 tsp runny honey
50g plain flour
40g chopped mixed candied peel
40g mixed glacé cherries, chopped
50g toasted flaked almonds, lightly crushed
150g milk chocolate, broken up

Method

Preheat the oven to 180°C/fan160°C/gas 4. Line 2 large baking trays with non-stick baking paper.
Melt the butter, sugar and honey in a pan over a medium-low heat, stirring to dissolve the sugar. Remove from the heat and cool to room temperature. Stir in the flour, candied peel, cherries and almonds.
Using your hands, shape the mixture into small mounds, then place 9 on each baking tray, spaced apart. Press down each mound slightly. Bake for 7-8 minutes, until the biscuits have spread and are golden. Leave for 5 minutes to firm up, then transfer to a wire rack to cool. Repeat with the remaining mixture, to make 24 florentines.
Melt the chocolate in a heatproof bowl set over a pan of simmering water – don’t let the bowl touch the water. Remove from the heat and stir until smooth. Using a palette knife, spread the flat side of each biscuit with the chocolate and allow to set. Spread another layer of chocolate over the first and use a fork to mark wavy lines. Set once again.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Line 2 large baking trays with non-stick baking paper.
Melt the butter, sugar and honey in a pan over a medium-low heat, stirring to dissolve the sugar. Remove from the heat and cool to room temperature. Stir in the flour, candied peel, cherries and almonds.
Using your hands, shape the mixture into small mounds, then place 9 on each baking tray, spaced apart. Press down each mound slightly. Bake for 7-8 minutes, until the biscuits have spread and are golden. Leave for 5 minutes to firm up, then transfer to a wire rack to cool. Repeat with the remaining mixture, to make 24 florentines.
Melt the chocolate in a heatproof bowl set over a pan of simmering water – don’t let the bowl touch the water. Remove from the heat and stir until smooth. Using a palette knife, spread the flat side of each biscuit with the chocolate and allow to set. Spread another layer of chocolate over the first and use a fork to mark wavy lines. Set once again.

delicious. tips

To store: Layer up the florentines in 2 freezerproof containers with baking paper in between. Cover, label, and freeze for up to 1 month. Thaw overnight before eating.

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