PREP TIME: 15 MINS
COOK TIME: 10 MINS PER BATCH
vegetable oil, for greasing the trays
45g plant butter or coconut oil
75g caster sugar
2 tablespoons buckwheat or all purpose flour
2 tablespoons plant based cream
50g almonds, roughly chopped, or flaked almonds
30g shelled pistachios, chopped zest of 1 lemon
zest of 1⁄2 orange
50g dried cranberries, roughly chopped
150g dark chocolate (minimum 70% cocoa solids), broken into chunks
My second son got me into Florentines. They’re sweet, nutty, fruity, zesty – and they have chocolate too! The perfect sweet treat.
Preheat the oven to 180°C/gas mark 4. Lightly grease two baking trays with vegetable oil.
Warm the butter, sugar and flour in a small saucepan over a medium heat, stirring often, until the butter has melted. Remove from the heat, allow to cool slightly and gradually add the cream, stirring well until combined. Add the almonds, pistachios, lemon and orange zest and cranberries and mix well until everything is thoroughly combined.
Drop 1 heaped teaspoonful of the florentine mixture at a time on the prepared baking trays, leaving a 3cm gap between each one so they don’t merge together during baking. Press them down a little with the back of the spoon to flatten.
Bake the florentines for 10 minutes, or until golden brown. Remove from the oven and set aside to cool on their trays for a couple of minutes. Then carefully lift them off with a palette knife and transfer to a wire cooling rack or plate.
Melt the chocolate chunks in a heatproof bowl over a pan of simmering water (not letting the bowl touch the water). Stir until smooth and just melted.
When the florentines are completely cool, flip them over so that the flat base is facing upwards. Spread the melted chocolate lightly and evenly over the bases and set aside to cool and set.