Chocolate Florentines

Name: Chocolate Florentines
Cuisine: Chinese
Ingredients: 50 g Butter; 50 g Caster sugar (extra-fine); 1 tbsp Milk; 25 g Pumpkin seeds; 50 g Sunflower seeds; 50 g Raisins; 25 g Glacé cherries (chopped); 2 tbsp Plain flour; 125 g White or milk chocolate

Thin, crispy chocolate Florentins made with pumpkin seeds and sunflower seeds in place of almonds

Varies

Easy

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Ingredients

Butter 50 g

Caster sugar (extra-fine) 50 g

Milk 1 tbsp

Pumpkin seeds 25 g

Sunflower seeds 50 g

Raisins 50 g

Glacé cherries (chopped) 25 g

Plain flour 2 tbsp

White or milk chocolate 125 g

Instructions

Prepare the baking trays

Preheat the oven to 180°C (gas mark 6). Line two baking trays with baking paper and grease.

Cook the syrup

In a saucepan, melt the butter and sugar while stirring. Cook until the mixture starts to bubble. Remove from the heat and add the milk, pumpkin seeds, sunflower seeds, raisins, glacé cherries, and flour. Mix well.

Bake

Place 6 teaspoons of dough on each baking tray, leaving enough space between them. Bake for 8 to 10 minutes, until the biscuits are golden.

Shape

Once out of the oven, use a metal spatula to push the edges of the biscuits back to give them a clean outline. Leave on the tray for 5 minutes to harden, then transfer to a rack to cool.

Decorate

Break the chocolate into pieces, melt over a bain-marie, stirring frequently. Dip the edges of the biscuits into the melted chocolate and place on baking paper to set for about 1 hour.