White Chocolate & Cherry Florentines
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.)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams light brown sugar (muscovado)
- 100 Grams Honey honey BUY
- 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
Preheat oven to 180°C and line a 40cm x 30cm baking tray with paper.
Place sugar, honey, vanilla, cinnamon and butter into Thermomix bowl and melt 5 min/100°C/speed 1.
Add cherries and combine 3 sec/Reverse/speed 6.
Add coconut, almonds and cornflour and blend 3 sec/Reverse/speed 5.
Spread mixture onto tray and bake 12 minutes.
Remove from oven and cool.
Place chocolate and coconut oil into clean and dry Thermomix bowl and chop 5 sec/speed 5.
Melt 6 min/37°C/speed 1.
Flip the whole cookie off the tray onto a board and spread with the chocolate.
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.
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