Treats and Desserts - Florentines

Friday 9th February 2018

Makes about 12-14 biscuits
These delicious biscuits are great with coffee or a cup of tea. They make a great dessert when served with strawberries or raspberries and a dollop of crème fraiche.
60g butter
60g caster sugar
50g plain flour
2 tablespoons golden syrup
1 tablespoon double cream
50g flaked almonds, washed and chopped
50g dark chocolate, I like Bourneville

In a medium size non-stick saucepan, melt together the butter, sugar and syrup.

Put flour into a large mixing bowl. Pour the melted ingredients over the flour. Mix well.

Grease two baking sheets or line with non-stick lining paper.

Put heaped teaspoons of the mixture, spaced well apart onto the baking sheets.

Bake at 180C, 160C Fan, Gas 4 for 15 minutes, until light golden brown.

Remove from oven and set aside for 15-20 minutes to cool.

Stirring frequently, melt chocolate, broken into squares in a bowl suspended over a pan of simmering water.  Do not allow bowl to touch the water. 

 Remove chocolate from heat.

Coat underside of each of the biscuits with a little chocolate, using a dinner knife.

Set aside until chocolate hardens. When quite cold, store in an airtight tin.


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