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Home / Eat Well / Recipes
Makes:
20
Tam West
By
Geoff Scott
Chef and culinary lecturer
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These special occasion biscuits with their chewy combination of honey, almonds, dried fruits, spices and dark chocolate are a real treat.
Ingredients
| 70 g | Butter |
| 70 g | Honey (Main) |
| 35 g | Sugar |
| ½ tsp | Salt |
| 50 g | Currants |
| 10 g | Mixed peel |
| 110 g | Sliced almonds |
| 10 | Glace cherries, diced |
| ¼ tsp | Ground cinnamon |
| 1/8 tsp | Ground nutmeg |
| ½ | Lemons, finely grated zest |
| 40 g | Dark chocolate (Main) |
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Directions
- Heat oven to 170C. Line two baking trays with baking paper.
- Melt butter in a medium-sized pot, add honey and sugar and stir until dissolved.
- Add remaining ingredients (except chocolate) and mix well to ensure a good coating of butter and sugar.
- Use a teaspoon to divide the mix into 20 even balls.
- Push the mix down with the back of a teaspoon into a round cookie cutter or metal ring to form a neat circle.
- Bake for 4-6 minutes or until golden brown. Allow to cool completely on the tray.
- Heat a saucepan of water until simmering. Place a stainless steel bowl over the water, add chocolate and stir until completely melted.
- Peel the florentines off the baking paper and place a spoonful of chocolate in the centre of each one. Use the back of the spoon to completely coat with chocolate.
- Place in the fridge to cool for five minutes or until chocolate sets, then store in an airtight container.
More of Geoff's Easter baking recipes with honey
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