florentines

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Florentines

salted butter

light muscovado sugar

golden syrup

plain flour

glacé cherries,chopped

flaked almonds

pistachios,chopped

oranges,zested

dark chocolate

Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup in a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a low heat, stirring frequently. Remove from the heat and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the flour then add the cherries, flaked almonds, pistachios and orange zest.

Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>. Cool completely. Repeat with the remaining mixture.

Melt the chocolate in a bowl over a simmering saucepan of water or in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Sweet, snappy, brittle Lace Cookies are surprisingly simple to make! These thin and crispy cookies taste like a cookie/candy hybrid. Bet you can&#x27;t eat just one!Be sure to check out the recipe VIDEO!

Lace Cookies

unsalted butter

light brown sugar (firmly packed (100 grams))

sugar (50 grams)

corn syrup (60 milliliters)

vanilla extract

salt

all-purpose flour (31 grams)

almonds¹ (90 grams)

Preheat oven to 350F and line cookie sheet with parchment paper.

In a medium-sized saucepan, combine butter, sugars, and corn syrup.

Cook over medium heat, stirring contantly, until sugar has melted and mixture just begins to boil.

Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.

Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).

Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.

Allow cookies to cool completely on baking sheet. They won&#x27;t be crisp until cooled.

Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.

https://www.youtube.com/watch?v=eman_fB_Cw4

These old-fashioned lace cookies may look unassuming, but trust me when I tell you how incredibly addictive they are!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

RECIPE: https://sugarspunrun.com/lace-cookies/

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Ingredients
4 Tablespoons unsalted butter
1/2 cup light brown sugar firmly packed (100g)
1/4 cup granulated sugar 50g
1/4 cup light corn syrup 60ml
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour 31g
2/3 cup finely chopped almonds¹ 90g

Instructions
Preheat oven to 350F and line cookie sheet with parchment paper.
In a medium-sized saucepan, combine butter, sugars, and corn syrup.
Cook over medium heat, stirring constantly, until sugar has melted and mixture just begins to boil.
Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.
Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).
Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.
Allow cookies to cool completely on baking sheet. They won't be crisp until cooled.
Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.

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How To Make Lace Cookies

Serve these with coffee or tea after a feast or make them into take-home gifts for friends and family.

Macadamia, cranberry and white chocolate florentines

unsalted butter, chopped

(160 grams) brown sugar

(175 grams) golden syrup

amaretto liqueur (optional)

(100 grams) plain flour

ginger

cranberries

(225 grams) macadamias, chopped

white chocolate, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

This recipe for Florentines yields delicately lacy, crisp cookies with a nutty caramel flavor and a hint of vanilla. A little dark chocolate is the perfect finishing touch. And if you've tried to make these cookies and had problems, I am going to show you exactly how to fix them!

Florentines Recipe

almonds

pecans (or

all-purpose flour

sugar

heavy cream

corn syrup

Water (as necessary to “save” the batter)

chocolate (or any type of chocolate you like)

Position a rack in the center of the oven. Preheat the oven to 350F. Line 2 large baking trays with silicone baking mats or parchment paper.

Add the almonds and pecans to a food processor and pulse until finely chopped, but not pasty.

Stir together the finely chopped nuts, flour, and salt in a large bowl. Set aside for now.

Add the sugar, cream, corn syrup, and butter to a medium saucepan over medium heat. Stir occasionally until the sugar is dissolved. Once it comes to a rolling boil, let it boil for 1 minute. Turn off the heat and stir in the vanilla.

Pour the liquid sugar mixture into the dry almond mixture and stir just to combine.

Set aside until the batter is cool enough to handle. (At this point, I needed to add boiling water so the batter took on a “Cream of Wheat consistency”. The amount of water needed will vary, so you have to use a bit of finesse; see the photos in the post above for guidance.)

Use a 1/2-teaspoon scoop to measure out the batter. Roll each into a ball and flatten it slightly. Arrange the flattened batter balls on the prepared baking sheets. (I bake 15 cookies on each half sheet pan.)

Bake the cookies 1 tray at a time until they’re thin and golden brown, about 8 to 10 minutes, rotating the tray after 5 minutes.

Once the cookies are out of the oven, let them cool completely before using a thin metal spatula to remove them.

Continue cooking the batter this way until all the cookies are baked.

When the cookies are cooled, melt the chocolate.

Sandwich 2 cookies together with a thin smear of chocolate in the center. Don’t use too much chocolate or it will ooze out of the holes in the cookies.

Let the chocolate set before serving or storing these cookies.

We've given the classic Florentine a chocolate covered biscuity base so they're perfect for dunking. Enjoy yourself or give as a homemade gift

Florentine biscuits

slightly salted butter, softened

golden caster sugar

plain flour, plus extra for dusting

cinnamon

butter

light brown soft sugar

glacé cherries, chopped

dark chocolate, chopped

To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr.

In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment.

Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re -roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each biscuit until it’s all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins.

While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn’t burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.

Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. These delightful almond cookies are filled with dried fruit and a simple caramel, and are baked until baked until golden and crisp.

Florentines Biscuits

Corn Flakes

cherries,

sultanas (or raisins) ((notes))

orange zest

45 g (3 tablespoons) unsalted butter

white granulated sugar

honey (or golden syrup)

flour

g chocolate

Preheat the oven to 180C / 350F / 160C fan forced. Grease the holes of a 12 hole muffin tin with butter, then place a strip of non-stick baking paper about 1 inch wide into each with the ends sticking out.

Place the almonds, cornflakes, cherries, sultanas and orange zest in a large bowl and set aside.

Mix together the butter, sugar, honey and flour in a saucepan over low heat until the sugar dissolves.

Pour the sauce all over the almond mixture and mix well. It will be sticky but keep mixing until everything is coated.

Dollop large spoonfuls of the mixture into the pan without pressing it down. This will make 10 cookies.

Bake for 16-18 minutes, turning at the halfway mark, until golden in colour.

Allow them to cool completely in the tin, then use the ends of the overhanging baking paper to lift them out.

Melt the chocolate and dip the bases of the cookies in, then sit them upside down on a tray in the fridge to set.

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