Nut-free Florentines
Makes 12, easily multiplied.
Equipment
- 2 baking sheets lined with silicone mats or sheets of baking paper
Ingredients
- 50 g dairy-free butter
- 50 g soft brown sugar
- 50 g golden syrup
- Pinch of salt
- 50 g plain flour
- 50 g oats
- 25 g pumpkin seeds
- 25 g candied mixed peel roughly chopped if large pieces
- 25 g glace cherries roughly chopped
- 100 g dairy-free dark chocolate
Instructions
- Preheat the oven to 180 degrees Centigrade. Line 2 baking sheets with silicone mats or non-stick baking paper
- Melt together the butter, sugar, syrup and salt until you have a luscious caramel sauce.
- Stir in all of the other ingredients, except the chocolate.
- Place teaspoonful dollops of the mixed, spaced well apart on the baking sheets. Bake one sheet at a time (or both if using a fan oven at 170 degrees Centigrade) for 9-12 minutes until the cookies have spread out, turned golden and have lacy edges.
- Using a blunt knife, tidy up the edges to give nice circles. Let cool fully before moving to a wire rack.
- Temper or melt the chocolate, spread thickly on the flat side of each Florentine, and if desired, using the prongs of a fork, score lines into the chocolate as it cools.
- These keep well in a sealed container at room temperature for at least 5 days
Notes
To Temper the chocolate: melt 2/3rd of the amount over a bain marie until you reach 45 degrees Centigrade and the chocolate is fully fluid, start adding small chunk of the remaining chocolate, stirring well between each addition until you reduce the temperature to 27 degrees Centigrade. Place back over the bain marie and increase the temperature to 32 degrees centigrade. Use immediately.