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.
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.
Equipment used: regular muffin tin
I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
Make sure your baking paper is non-stick or grease it a little before adding in your florentine mix.
You can swap the sultanas for any dried fruit you like but make sure they are in small pieces, no larger than a sultana. (try figs, apricots, paw paw or currants).
You can swap the cornflakes for more almonds or vice versa.