These crunchy macadamia florentines are easy to do and last up to a month in the fridge. They make a great edible gift idea, too.
- Serves30
- Cook time55 minutes
- Prep time15 minutes, + cooling & setting time
Ingredients
- 50g unsalted butter, chopped
- 1/4 cup (55g) brown sugar
- 2 tsp golden syrup
- Pinch of ground ginger
- 1/4 cup (35g) plain flour
- 1/2 cup (95g) coarsely chopped dried figs
- 3/4 cup (105g) coarsely chopped macadamias
- 150g milk chocolate melts, melted
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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place butter, sugar, golden syrup and ginger in a small saucepan over medium heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is well combined. Remove from heat. Add the flour, fig and macadamia and stir to combine.Step 2
Spoon six 1-tsp portions of mixture onto the prepared tray, allowing room for spreading. Spread each to a 3cm disc. Bake for 8-10 mins or until golden. Set aside on the tray for 2 mins. Transfer to a wire rack to cool completely. Repeat in 4 more batches with remaining mixture.Step 3
Use a round-bladed knife or small palette knife to spread a little chocolate over the base of each cooled florentine. Set aside until set.
Recipe tip
COOK. STORE. SAVE.
Crunch time: Pretty florentines are a great choice for making ahead – they’ll stay crunchy in an airtight container in the fridge for up to 1 month.
Macadamia florentines
- Serves30
- Cook time55 minutes
- Prep time15 minutes, + cooling & setting time
Ingredients
- 50g unsalted butter, chopped
- 1/4 cup (55g) brown sugar
- 2 tsp golden syrup
- Pinch of ground ginger
- 1/4 cup (35g) plain flour
- 1/2 cup (95g) coarsely chopped dried figs
- 3/4 cup (105g) coarsely chopped macadamias
- 150g milk chocolate melts, melted
Description
These crunchy macadamia florentines are easy to do and last up to a month in the fridge. They make a great edible gift idea, too.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place butter, sugar, golden syrup and ginger in a small saucepan over medium heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is well combined. Remove from heat. Add the flour, fig and macadamia and stir to combine.Step 2
Spoon six 1-tsp portions of mixture onto the prepared tray, allowing room for spreading. Spread each to a 3cm disc. Bake for 8-10 mins or until golden. Set aside on the tray for 2 mins. Transfer to a wire rack to cool completely. Repeat in 4 more batches with remaining mixture.Step 3
Use a round-bladed knife or small palette knife to spread a little chocolate over the base of each cooled florentine. Set aside until set.