I do love a good Florentine cookie. But I’d never had one with a ginger flavor before. So I was all to eager to give these a try.
They took a bit of time to make, but they were worth it.
I made two batches. For the first batch, I followed the recipe exactly. But somehow, mine did not turn out looking like the photo here. No, this was one of my kitchen mishaps. They turned out looking more like a cow patty than a Florentine. But they were tasty just the same.
Not to be out done, I redid the recipe. My second batch (which I swear I made exactly the same as the first batch), came out looking far better, and almost exactly like the photo above.
Phew! I was worried I’d be stuck with cow-patty Florentines for the next month! Thankfully, this was not the case. My kids ate the cow patties, and my neighbor got the beautiful Florentines.
If you love ginger, I can promise you’ll love these cookies. No matter how yours turn out, I promise, they will be very, very tasty.
Photo Copyright & Recipe: PassionalAboutBaking.com
- GINGER FLORENTINES
- The Great Big Cookie Book,
- pg 94
- Double Cream – ½ cup
- Unsalted butter – ¼ cup
- Granulated sugar – ½ cup
- Honey – 2 tbsp
- Flaked almonds – 1½ cups ( I used 1 cup)
- Plain flour – ⅓ cup
- Ground ginger – ½ tsp (I used 1 heaped)
- Candied peel/ginger – ½ cup
- Plain chocolate – 200 gms
- White chocolate – 150 gms
- Preheat the oven to 180C. lightly grease 2-3 baking sheets.
- In a medium saucepan, stir the cream + butter + honey + sugar over medium heat, until the sugar dissolves. Stir continuously & bring to a boil.
- Remove from heat & stir in the almonds + ground ginger until well blended.
- Stir in the candied peel + ginger + 50gms of chopped plain chocolate.
- Drop teaspoons of the mixture on the prepared sheets at least 3″ apart. Spread each round as thinly as possible with the back of a spoon. (Dip the spoon into water to prevent sticking)
- Bake for 8-20 minutes until the edges are golden & bubbling. Do not under bake or they will be sticky, & do not over bake as they burn easily.
- If you like, use a 3″ round cookie cutter to neaten the edges of the Florentines while on the baking sheet.
- Remove & cool baking sheets on racks for 10 minutes until cookies are firm. Then transfer cookies to the rack with a spatula & cool completely.
- Melt the plain & white chocolate separately in a double boiler, stir till thick (about 5 minutes), & spread half the Florentines with white chocolate, & the others with plain on the flat side of each biscuit. Chill for 5-10 minutes to set completely.