Cherry Florentines
These delicious chocolate-dipped Florentine biscuits are the perfect treat for your guests this Christmas. Recipe and image courtesy of Opies, bennettopies.com
Prep: 20 mins
Cook: 10 mins
Makes 18-24 biscuits
Ingredients
- 100g unsalted butter
- 100g demerara sugar
- 2 tbsp golden syrup
- 100g rolled oats
- 50g flaked almonds
- 50g Opies cocktail cherries, finely chopped
- 50g dried cherries, chopped
- 100g dark chocolate, roughly chopped
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4 and line a baking tray with a sheet
of baking parchment.Step 2
In a saucepan, melt the butter, demerara sugar and golden syrup over a low heat. Keep stirring until the sugar has dissolved. Remove from the heat and stir in the oats, flaked almonds and chopped dried cherries until well combined.
Step 3
Spoon tablespoon-sized portions of the mixture onto the prepared baking tray, leaving space between each spoonful as they will spread during baking (use two baking trays if needed). Flatten each spoonful slightly with the back of the spoon.
Step 4
Bake for 8-10 minutes, or until the florentines are golden brown around the edges. Leave to cool on the tray for a few minutes until firm enough to transfer to a wire rack to cool completely.
Step 5
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave, stirring until smooth.
Step 6
Dip the base of each florentine into the melted chocolate, allowing any excess chocolate to drip off, and place them back
on the wire rack. Leave to set, then store in
an airtight container.
