Easy Miso Florentines 
★★★★★ Rating

Easy Miso Florentines 

These beauties are crunchy, chewy and sticky with added miso for that wonderful salted caramel vibe.
Dominique Woolf Dominique Woolf
FEEDS:
4-8
TAKES:
45

INGREDIENTS

  • 30g unsalted butter
  • 30g soft brown sugar
  • 40g dried cranberries, roughly chopped
  • 40g dried cherries, roughly chopped
  • 30g flaked almonds
  • 30g pecans, roughly chopped
  • 1 tbsp plain flour
  • Zest 1 orange
  • 100g dark or milk chocolate
  • 1 tbsp white miso paste

DIRECTIONS

  1. Makes 16
  2. Preheat the oven to 180C/350F/gas mark 4. Line two large baking sheets with greaseproof baking paper.
  3. Melt the butter and sugar over a low-medium heat, until the sugar has dissolved, stirring occasionally.
  4. Place the dried fruit and nuts in a bowl, along with the zest. Add the flour and coat evenly. Stir in the melted butter and sugar, and combine well
  5. Place one heaped teaspoon of the mixture onto a baking sheet and flatten without gaps if poss. Continue until you have 8 mounds on each sheet. Leave about 3 cm between them, as they will spread out.
  6. Bake for 7-8 minutes, until golden brown, then leave to cool on the sheet.
  7. Melt the chocolate. If doing in the microwave, place in a microwavable bowl and heat for 1 minute on a medium setting. Stir gently then put back into the microwave for another 30 seconds and again, stir gently. Repeat every 30 seconds until melted. Alternatively, melt the chocolate in a heatproof bowl over a pan of simmering water. Make sure the bowl doesn’t touch the water. Stir occasionally until melted.
  8. Once the Florentines have cooled, carefully remove from the tray. Then, with a teaspoon, spread the bottom of each one with chocolate. Once completely set, store in an airtight container.
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