Ginger, Cherry and Maple Florentines Recipe
These Ginger, Cherry and Maple Florentines are inspired by the Great British Bake Off. They are delicately sweetened with 100% natural maple syrup and have a light ginger and nutty flavour.
Makes 22 biscuits.
Ingredients
- 100g flaked almonds
- 65g pistachios, chopped
- 25g flaked coconut
- 130g glacé cherries, chopped
- 65g stem ginger in syrup, drained and chopped
- 70g unsalted butter
- 120g Pure Maple Syrup, Amber Rich
- 2 tablespoons double cream
- 40g plain flour
- Pinch of salt
- 150g dark chocolate chips
- 30g white chocolate chips
Instructions
- Preheat the oven to 200C/180C fan/Gas Mark 6 and line two baking trays with parchment paper.
- Spread the flaked almonds and chopped pistachios on a baking tray in a single layer. Toast in the oven for 4 minutes, then add the coconut flakes and toast for a further 3 minutes. Set aside.
- In a saucepan over a medium heat, gently melt the butter. Add the maple syrup and cook until the mixture begins to bubble. Stir in the flour, salt and cream, whisking well.
- Transfer the mixture to a large bowl, add the toasted nuts, cherries and ginger, and mix until fully combined.
- Place a lightly oiled 8cm round cookie cutter onto the lined tray. Spoon one tablespoon of the mixture into the cutter and flatten gently with the back of a spoon. Repeat with the remaining mixture.
- Bake for 9 to 10 minutes until golden brown. Remove from the oven and allow to cool completely.
- Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water.
- Dip the cooled biscuits into the dark chocolate and place them chocolate side up on a tray.
- Melt the white chocolate using the same method. Transfer to a piping bag, snip the tip, and drizzle over the biscuits. Leave to set before serving.