Monday, December 17, 2012

Nutty Florentines - recipe

Nutty Florentines Nutty Florentines

This is my take on Florentines. It's more nutty than caramel-y. Because I like that. And I put rolled oats in them too. Surely that makes them healthier...? And this recipe is vegan too (if you use plant butter and chocolate without dairy), but that doesn't make them taste of less.

When I made these, I made them the tablespoon sized, way too big! So do as I say, not as I did. ;-) Teaspoon sized is just right.

♥ Ingredients ♥
150 grams of mixed nuts - I used almonds, pistachios, hazelnuts and cashews, but you can use whatever you have on hand. And throw in some dried fruits like sultanas if you fancy.
4 tbsp desiccated coconut
3 tbsp rolled oats
1 tsp vanilla powder

2½ tbsp plant butter - I used Pure Sunflower
95 grams caster sugar
2½ tsp flour
95 ml water

100 grams dark chocolate, it's best to use confectioner's chocolate, it will set better.

♥ Making the Florentines ♥
Prepare the nuts
Roast the nuts in the oven for 20-25 minutes at 180°C. If you use hazelnuts with the 'skin' on, you will be able to tell when the nuts are ready because the skin will go more brown and start to loosen from the nut.

Once the nuts have cooled a bit, finely chop or blend. It shouldn't be powder fine, it's nice with some nice bits too. Mix the nuts with coconut, oats and vanilla powder.

Make the caramel mix
Put butter, sugar and flour in a saucepan on low heat. Stir frequently until the mix is an even (but slightly gloopy) fuid. It may take a wee bit to get there, but do not give up!

Turn the heat up a little bit. Once the mix gets close to bubbling, add the water and stir until you have an even mix. If the mix separates, turn the heat down and keep stirring.

Mix the caramel and nuts etc. Add a 1/4 pinch of salt - i.e. very little. This will help bring out the other flavours.

Let the mass cool a bit, then put teaspoon sized scoops on baking paper on a baking tray. Flatten the scoops.

Bake in oven for 12-15 minutes at 180°C. Transfer to a rack and leave to cool.

Once cool, dip the bottoms in melted dark chocolate. Put the biscuits in the fridge for a few hours at least so the chocolate will set.

 ♥ Enjoy! 


. . . . . . . . . . . . . . . . . . . . . . . . .

No comments: