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.
Serves3030
Cook time55 mins55 minutes
Prep time15 mins15 minutes, + Cooling & setting time
+ 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
