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Macadamia, cranberry and white chocolate florentines
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Impress your loved ones with Katie Quinn Davies' gourmet florentine treats as holiday gifts.
Ingredients:
  • 100g unsalted butter, chopped
  • 160g brown sugar
  • 175g golden syrup
  • 1 tsp amaretto liqueur (optional)
  • 100g plain flour
  • 5.00 gm ground ginger
  • 225g dried cranberry
  • 225g macadamia
  • 200g white chocolate, chopped
Instructions:
  • Preheat oven to 180°C and line 2 baking trays with baking paper. In a pan over medium heat, melt butter with sugar, syrup, and amaretto (if using) for 2-3 minutes. Remove from heat, sift in flour and ginger, and stir until combined.
  • Spread the mixture evenly on the baking trays using a palette knife to form thin rectangles measuring 2-3mm in thickness.
  • Begin by placing a baking tray in the oven and bake for 5 minutes or until the mixture has spread. Once ready, take it out from the oven and evenly scatter half of the cranberries and nuts over the top. Put the tray back in the oven and bake for an additional 12-15 minutes until it's bubbling and golden. Let it cool for 3-4 minutes as you repeat the same process with the remaining florentine mixture, cranberries, and nuts.
  • Cut out circles from the first batch of still warm and soft florentines using a lightly greased 5cm round cutter, starting from the outside and working inwards. As you finish, the second batch should be coming out of the oven. Chill all florentines while you melt the chocolate.
  • Melt chocolate in a heatproof bowl over simmering water, stirring until smooth. Cool slightly before using.
  • Dip half of each Florentine into the luscious melted chocolate. Place them on wire racks and let them stand for 15 minutes to let the chocolate begin to set, then chill until completely set.

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