Luke Grant is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Florentine Cookies.

Recipe courtesy of Kitchen Mason…

Ingredients

• 45g (1/4 Cup) Butter
• 45g (1/4 Cup) Soft Light Brown Sugar
• 45g (2 tbsp) Golden Syrup
• 55g (1/3 Cup) Plain Flour
• 25g (1/4 Cup) Flaked Almonds
• 200g Dark Chocolate, broken into pieces
• NOTE: You can add equal amounts (25g) of any other fillings you may like such as dried cranberries, walnuts, cornflakes. Vanilla and orange rind can also be added.

Instructions

1. Preheat your oven to 150°C fan forced and line a baking tray with a silicone mat or baking paper.
2. Add the butter, sugar and golden syrup to a saucepan and melt gently over a low heat.
3. Take off the heat. Add the flour, almonds and other fillings to the pan and mix well to form a wet dough.
4. Take a teaspoon of the dough and place onto the lined baking sheet. Roughly spread out. Repeat – ensuring you leave PLENTY of space between each one for spreading.
5. Bake for 10-12 mins or until golden. Allow to cool slightly / harden a little on the tray then transfer to a wire rack to cool using a flat spatula. Repeat until all the dough is used up.
6. Melt the dark chocolate in a small bowl in 10 second intervals in the microwave. Stir well between each time until completely melted.
7. Place a teaspoon sized blob of melted chocolate on the back of a florentine and smooth out to cover the whole side.

Notes

Store in an airtight container at room temperature and consume within 1 month.

The cookies can also be backed in a patty cake tin. Ensure you don’t add too much batter to ensure the cookie remains crisp.

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