Posts Tagged ‘florentines’

Holiday baking!

Posted on: December 5th, 2011 by admin 2 Comments

The last couple years we put together a bunch of our favorite cookies to make around the holidays.  Personally I think a box of mixed cookies is one of the best presents ever.  It’s thoughtful and personal, home-made, waste-free, and delicious!!  Because the Gas-man never showed up to restart the gas in our building this weekend (boo). Here are some links to our favorite cookies for the holidays – paying special attention to the fact that they need to be strong enough to withstand someone shaking the box!  No delicate cookies!!  More to come very shortly.

Amaretti – Wonderful Italian almond cookies.  Crunchy and perfect with coffee.

Anzac biscuits – Although these are usually made on Anzac day (of course- ha), they really are too good not to make more often. They are my favorite cookies.

Biscotti – Another delicious crunchy Italian cookie – these are a little more time consuming, but well worth it.

Chocolate Christmas cookies – These ones are great for decorating.

Florentines – They look so festive to begin with.  The fruity nutty mix is a good crowd pleaser.

Real mint and Chocolate chip cookies – An eatpress favorite.  This recipe is our most popular cookie ever!

Pfeffernüsse These cookies are made in Germany at Christmas time. Spicy and a little chewy, they are our Dad’s favorite.

Shortbread – two recipes – traditional and spiced.  Perfect holiday tea-time biccies.

Snickerdoodles – The most ridiculously named cookie ever.  But the cinnamon-ny crust makes it one of the best.

For more ideas, have a look at our recipe index under cookies.  Happy holidays.

Sunday sweets – Florentines

Posted on: June 6th, 2010 by admin 4 Comments

Florentines, even the word sounds delicious.  When the gorgeous Alex requested a fruity chocolatey cookie, we all thought florentines were the obvious choice.  There are lots of different options for combinations of nuts, corn-flakes, condensed milk etc, but we think this recipe is the perfect mélange (oh my French is getting better) of ingredients.  It has a satisfying fruit/nut/chocolate ratio.

  • 1 c (100g) flaked almonds
  • 2/3 c (50g) coconut flakes/dessicated
  • scant 1/2 c (100g) glace cherries (red and/or green), chopped
  • 2 Tbsp cream
  • 1/3 c plain flour
  • 100g (3.5oz) butter
  • 1/3 c caster sugar
  • 200g (7oz) melted chocolate (dark or milk, your choice)
  • optional:
  • 1 Tbsp crystalised ginger or raisins or cranberries
  • 1 Tbsp crushed walnuts or hazelnuts

Preheat the oven to 180ºC (350ºF) and line 2 oven trays with baking paper or a silpat. (Silicone mat)

Melt the butter in a small saucepan, add caster sugar and stir over a low heat until sugar dissolves, then turn off the heat and add the cream. Stir in the nuts, coconut, fruit and flour and mix well to combine.  If you find your mixture not quite holding together, add a little more butter, or a spoonful of honey to the mix.

Place teaspoons of the mixture onto oven trays, allowing room for spreading. Bake for 15 – 20 minutes. Remove to a wire rack.

Once florentines are cooled spread underside of each biscuit with melted chocolate or dip half the cookie in the chocolate and allow to set on a wire rack.  Melt the chocolate in a double boiler over water.  You can do this by boiling a saucepan of water and placing a heat-proof bowl over top to melt the chocolate in.  Watch the chocolate itself doesn’t boil, you want a nice smooth melt.

We hope these go down well in the Chambers/Rowney household :) Recipe adapted from a cookie calendar I received a few years ago (I’ll find out the name)

Song for this recipe:

“Between two lungs” – Florence + the Machine Florence + The Machine - Lungs - Between Two Lungs