White Chocolate & Cherry Florentines
by Tenina Holder
I do love a good Florentine, and may I say, these are amazing. I love the non-fiddly approach, especially as Christmas time just seems to get crazier each year … so whip up a batch of these, without the fiddle and you can be gifting in no time flat. The teachers are going to love getting a little package of these!
(Oh and don't forget to save a few for the fam bam, or there may be some household disappointment.)
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Need
- 150 Grams light brown sugar (muscovado)
- 100 Grams Honey honey
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Teaspoon Ground Cinnamon
- 200 Grams Butter BUY
- 300 Grams cherries of choice (dried, glace or combo of both)
- 100 Grams Shredded Coconut BUY
- 110 Grams Almonds sliced BUY
- 50 Grams Cornflour or Cornstarch
- 250 Grams Chocolate white callets BUY
- 20 Grams Coconut Oil BUY
Do
- 1
Preheat oven to 180°C and line a 40cm x 30cm baking tray with paper.
- 2
Place sugar, honey, vanilla, cinnamon and butter into Thermomix bowl and melt 5 min/100°C/speed 1.
- 3
Add cherries and combine 3 sec/Reverse/speed 6.
- 4
Add coconut, almonds and cornflour and blend 3 sec/Reverse/speed 5.
- 5
Spread mixture onto tray and bake 12 minutes.
- 6
Remove from oven and cool.
- 7
Place chocolate and coconut oil into clean and dry Thermomix bowl and chop 5 sec/speed 5.
- 8
Melt 6 min/37°C/speed 1.
- 9
Flip the whole cookie off the tray onto a board and spread with the chocolate.
- 10
Cut into bars. Keep in airtight container in the fridge. You can pre-make these up to a month in advance, though be warned, you will potentially eat the lot way before that.
