Florentine Cookies Recipe
This Florentine cookie might have a slightly unusual method compared to more conventional biscuits or cookies but once you give it a try it all makes sense! A delicious caramelised undertone with every bite that compliments the crunchy texture of nuts alongside the fruity notes.
Ingredients
- 75g unsalted butter
- 50g light brown
- 75g honey
- 75g plain flour
- 100g flaked almonds
- 25g candied peel
- 25g dried cranberries
- ½ ball crystalised ginger, diced
- ½ tsp mixed spice
- 75g dark chocoalte
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Method
Preheat the oven to 160C and line 2 baking treys with greaseproof paper
Place the butter, sugar and honey into a pan and heat on low until the sugar has dissolved. Remove from the heat and add in the remaining ingredients and fold until completely combined.
Spoon the mixture into 1tsp sized balls onto the baking treys, leaving lots of space between each. Bake for 10mins, or until golden brown. Once baked, use a cookie cutter slightly smaller than the size of the Florentine to neaten the edges and place on a rack to cool. Whilst cooling, decorate the cookies with the melted chocolate by covering or drizzling them and allow to set before packaging ready to eat