Florentines aren't as popular as chocolate chip cookies or shortbread, but when baked properly make for a lovely treat indeed. My version omits the candied peel and instead incorporates dried cranberries, as well as utilising nuts, golden syrup and of course, vegan chocolate.

This recipe is quick and easy to make and freezes well.

Ingredients for the florentines

  • 100g flaked almonds
  • 70g pecans, finely chopped
  • 50g sultanas
  • 35g dried cranberries, roughly chopped
  • 25g plain flour
  • 45g cornflour
  • 1/4 tsp cinnamon powder
  • 1/8 tsp salt
  • 50g vegan butter
  • 45g golden syrup
  • 55g brown sugar
  • 100g vegan chocolate
  • 1/2 tsp coconut oil

Instructions for the florentines

  • Preheat oven to approximately 180 degrees Celsius and line a baking tray with baking paper.
  • Combine almonds, pecans, sultanas, cranberries, flour, cornflour cinnamon and salt and mix to combine.
  • Place butter, golden syrup and sugar in a small saucepan and heat until melted and smooth. Alternatively, place in a bowl and heat in the microwave.
  • Pour butter mixture onto almond mixture and mix until completely combined.
  • Grease a round cookie cutter and place it onto prepared tray.
  • Divide the mixture into 12 and press each section into the cookie cutter, then remove the cutter to reveal a rounded cookie. Repeat for all 12 cookies.
  • If your cookies aren't staying, add a little more flour to the mixture.
  • Bake for approximately 12 minutes, or until browned but not burnt.
  • Leave to cool completely, then melt chocolate and coconut oil until smooth.
  • Dip each cookie into the chocolate mixture to coat the bottom, and place on a piece of baking paper to set in the refrigerator. If you have extra chocolate, drizzle on top of each one.
  • Serve once the chocolate has hardened.

Leave a comment

Please note, comments must be approved before they are published