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Anzac biscuits

A classic recipe everyone should have in their repertoire.

Florentines


There are few biscuits as moreish as Florentines. Classically, the base is spread with chocolate, but this can be trying so we've just drizzled it over the top.

You'll need

130 gm caster sugar 70 gm honey 70 ml pouring cream 150 gm flaked almonds 70 gm candied orange, finely chopped 150 gm dark chocolate, coarsely chopped

Method

  • 01
  • Preheat oven to 170C. Combine sugar, honey and cream in a saucepan and cook over high heat until mixture reaches 118C on a sugar thermometer (4-5 minutes). Add almonds and candied orange, then remove from heat.
  • 02
  • Place a lightly oiled 6cm-round cookie-cutter on an oven tray lined with baking paper, place 1 tbsp of Florentine mixture in the cutter and press with the back of a spoon to fill evenly. Repeat with remaining mixture, then bake until golden (10-15 minutes). Cool on trays (5 minutes), then transfer to wire racks.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water, then drizzle onto Florentines and set aside to cool and set. Biscuits will keep in an airtight container for up to 3 days.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Drink Suggestion

Banyuls fortified grenache.

Featured in

Oct 2014

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