These beauties are crunchy, chewy and sticky with added miso for that wonderful salted caramel vibe.
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 Makes 16 1. Preheat the oven to 180C/350F/gas mark 4. Line two large baking sheets with greaseproof baking paper. 2. Melt the butter and sugar over a low-medium heat, until the sugar has dissolved, stirring occasionally. 3. 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 4. 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. 5. Bake for 7-8 minutes, until golden brown, then leave to cool on the sheet. 6. 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. 7. 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.
Ingredients
Instructions