OK, I admit that Florentines and Sustainability, or living more healthily aren’t words that you would associate together, but let’s face it, if I am going to be bad, then this would have to be my choice of thing to be bad with. What’s more, if you make it yourself, then you know what’s in it, and it can’t be anywhere near as bad as those treats that have 51 different preservatives and colourings.
The blister in law Rose gave me this recipe for Florentines after I begged her by holding onto her ankles and sobbing. It worked. I have adapted it a little, and because I don’t measure things too carefully, it’s different every time (but always delicious).
I am really proud that I have abstained from making Florentines this maternity leave until now. Last child was breastfed on these and Coconut chocolate brownies alone. I have lasted for a whole 7 months without succumbing…but now I have lost control and well…let’s just say, eat one, eat the whole lot.
I hope you enjoy them!
- 110g butter
- 1/2 cup soft brown sugar
- 4 teaspoons golden syrup (or honey)
- 1 cup flaked almonds
- 4 tablespoons chopped dried apricots
- 4 tablespoons chopped glace cherries (as these have preservatives in them, their addition is truely optional)
- 4 tablespoons mixed peel (again, optional for those who like mixed peel)
- 2/3 cup plain flour, sifted
- 120g dark chocolate, melted
What you will need
- Wooden spoon
- Double boiler (or microwave) for the chocolate
- 2-3 large lined baking trays
What to do
- Preheat the oven to 180 degrees C
- Line baking trays
- Melt the butter, sugar and golden syrup in a pan
- Add the nuts, fruit and flour to the mix, and combine
- Place level tablespoons on the trays, and flatten slightly with the spoon
- Bake for 10 mins, or until golden
- Cool slightly on the tray, and then place on a cooling rack
- Allow to cool completely
- Turn over and smear dark chocolate onto the back of the biscuit
- Allow the chocolate to set before devouring!