I just made these as part of a gift for my boyfriend’s mum’s birthday (hence the otherwise elaborate pink box). This recipe makes 15, I have already eaten two… whoops! Despite the fact traditional Florentines are finished with dark chocolate, I did half milk chocolate, and half white chocolate, because what goes better with pistachios and cranberries more than white chocolate?!
- 75g unsalted butter
- 125g brown sugar
- 3 tablespoons of plain flour
- 100g cranberries- chopped
- 100g pistachio kernels -chopped
- Orange zest
PREHEAT OVEN 180°C
- Meat the butter and sugar together on low heat in a heavy bottomed saucepan
- When the sugar is fully dissolved take off the heat and add the other ingredients to the saucepan
- Line a large tray with grease proof paper and spoon 6-8 large teaspoons of the mixture onto the tray… try and make sure there’s as much space as possible between the spoonfuls, these guys spread like mad!
- Bake for about 8 minutes
- Take out of the oven and allow to cool before transferring to a wire cooling tray… be careful when moving the Florentines, before they’re properly cooled they’re super soft, and afterwards they pretty fragile, so be careful.
- When completely cooled, coat the underside of the Florentines with the chocolate of your choice. To keep it traditional you can make grooves in the chocolate with a fork as it starts to cool.