Christmas Florentines

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • about 24

The origin of these beautiful biscuits is not clear. Some believe it’s Italy, other say it originated as a biscuit to have with tea with Austria and others proclaim to be created by the court of King Louis XIV in France. There are also many different variations to this delicious creation. You can really create your own, as long as the quantity of wet to dry ingredients is consistent.

What ever the origin these biscuits always remind me of Christmas. Its the combination of dried fruits, nuts and chocolate.

 

Here are mine! xx

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Ingredients

  • 380ml Condensed milk
  • 250g cornflakes
  • 150g flaked almonds
  • 100g dried cranberries
  • 100g toasted coconut flakes
  • zest of 1 orange
  • 2 tbs honey - You can also use rice malt syrup
  • 1/2 teaspoon both nutmeg and cinnamon
  • Dark and White chocolate for drizzling

Instructions

  • 1. Pre heat oven to 180 degrees C. Combine all ingredients in a bowl except for chocolate and mix really well.
  • 2. Using a scone cutter or egg ring mould your biscuits onto prepared baking trays (you will need to use baking paper)
  • 3. Press 2 tablespoons of mixture into each cutter and repeat
  • 4. Bake for 10-12 minutes or until golden
  • 5. Remove and allow to cool on wire racks
  • 6. Melt dark and white chocolate in separate bowls and drizzle over cooled biscuits. Leave to set for 20 minutes. If weather id very humid and hot- i recommend keeping them in the fridge.
  • 7. They will store in an airtight container for 7 days

Instructions

  • 1. Pre heat oven to 180 degrees C. Combine all ingredients in a bowl except for chocolate and mix really well.
  • 2. Using a scone cutter or egg ring mould your biscuits onto prepared baking trays (you will need to use baking paper)
  • 3. Press 2 tablespoons of mixture into each cutter and repeat
  • 4. Bake for 10-12 minutes or until golden
  • 5. Remove and allow to cool on wire racks
  • 6. Melt dark and white chocolate in separate bowls and drizzle over cooled biscuits. Leave to set for 20 minutes. If weather id very humid and hot- i recommend keeping them in the fridge.
  • 7. They will store in an airtight container for 7 days

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