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Vegan Florentines with Cranberry & Orange
These lacy vegan florentines are as delicious as they are pretty - studded with fruits and nuts and coated in dark chocolate, they make a lovely homemade gift.
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Ingredients
- 30 g flaked almonds
- 30 g vegan butter / block margarine
- 30 g demerara sugar
- 30 ml maple syrup
- 18 g wholemeal flour
- 30 g dried cranberries
- 1 orange
- 100 g dark chocolate check it is vegan
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F. Line 2 large baking sheets with non-stick baking paper.
- Crush the almonds between your fingers to break them up.
- Finely chop the cranberries
- In a small pan, gently heat the dairy-free butter. Once it has melted, whisk in the sugar and syrup. Remove from the heat and whisk in the flour.
- Stir in the almonds, cranberries and zest. You want to get the mixture as uniform as possible so that the florentines spread evenly as they bake.
- Drop six rounded teaspoons of mixture onto one baking sheet. Be sure to space them out to give them plenty of room to spread. Add another six teaspoons to the second baking sheet.
- Using damp fingers, press down on the florentines to flatten slightly and shape into circles.
- Bake in the preheated oven for 8 minutes, or until the edges of the florentines have browned. Leave to cool. (They will be very soft when they come out of the oven, but they will firm up as they cool).
- Melt the chocolate in the microwave - starting with 1 minute, then in 10 second bursts until it has just melted. Leave to cool for a minute or two until it thickens slightly.
- Using a knife, coat the bottom of each florentine. When the chocolate has started to cool but before it sets completely, wiggle a fork across it to form a wavy pattern.
- Leave the florentines at room temperature until the chocolate has fully set, then transfer to an airtight container.
Video
Notes
Recipe adapted from 'Bit of the Good stuff' by Sharon Collins
If you prefer to use less chocolate you could pipe or drizzle melted chocolate over the biscuits instead, Jackson Pollock-style.
Whilst I've seen many florentines being cut to a perfectly circle with a pastry cutter, I prefer the frilly edges of a naturally-shaped biscuit. Follow the instructions to shape the blob of mixture with wet fingers before baking, and your florentines should end up pleasingly round.
Nutrition
Serving: 1florentineCalories: 111kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 26mgPotassium: 90mgFiber: 2gSugar: 8gVitamin A: 93IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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