Vegan florentines
A chewy caramel biscuit with pecans, flaked almonds, orange peel and a velvety dark chocolate topping.
Servings: 11 biscuits
Ingredients
- 40 g dairy free margarine
- 50 g light brown soft sugar
- 50 g golden syrup
- 50 g plain flour
- 75 g pecans roughly chopped
- 25 g flaked almonds
- 100 g mixed peel
- 1/2 teaspoon ground ginger
- Pinch of salt
To decorate
- 15 g flaked almonds
- 75 g dark chocolate
Instructions
- Pre heat the oven to 200°C / 180°C fan / gas 6. Lightly grease a muffin tin with margarine.
- In a large bowl mix the flour, pecans, flaked almonds, mixed peel, ginger and a pinch of salt.
- Add the margarine, syrup and sugar to a saucepan. Heat over a low heat until lightly bubbling and the sugar has completely dissolved. Remove from the heat and stir in the prepared mixed flour, nuts and spices.
- Measure the florentine mix into the muffin tin - use 2 tablespoons for each florentine, then gently press each biscuit with the back of a spoon.
- Place the muffin tin on the middle shelf and bake for 12 minutes.
- Remove from the oven and leave the florentines to cool in the tin for 5 minutes. Then carefully remove each florentine and leave to cool completely on a wire rack (approximately 20 minutes).
- Crumble the flaked almonds into tiny pieces and dry toast in a skillet over a moderate heat. It should take roughly 3 minutes for the almonds to turn a light brown shade. Pour the almonds into a bowl and set to one side for later use.
- Prepare the chocolate topping by roughly breaking up the chocolate and placing in a heat proof bowl. Place the bowl over a saucepan filled with water, being careful not to let the bowl touch the water. Heat over a low heat until just simmering. Stir the chocolate until melted and it has a silky smooth texture.
- Use a spoon to spread the chocolate over the flat side of the florentines. Decorate the florentines by sprinkling the flaked almonds over half of the chocolate side, leaving the remaining half with plain chocolate. Place on the wire rack and leave for 1 hour to allow the chocolate to set completely.