Ginger Florentines

by National Cookie Network

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.

Happy Baking!

Photo Copyright & Recipe: PassionalAboutBaking.com

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Ginger Florentines
 

Ingredients
  • GINGER FLORENTINES
  • from
  • 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

Instructions
  1. Preheat the oven to 180C. lightly grease 2-3 baking sheets.
  2. In a medium saucepan, stir the cream + butter + honey + sugar over medium heat, until the sugar dissolves. Stir continuously & bring to a boil.
  3. Remove from heat & stir in the almonds + ground ginger until well blended.
  4. Stir in the candied peel + ginger + 50gms of chopped plain chocolate.
  5. 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)
  6. 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.
  7. If you like, use a 3″ round cookie cutter to neaten the edges of the Florentines while on the baking sheet.
  8. Remove & cool baking sheets on racks for 10 minutes until cookies are firm. Then transfer cookies to the rack with a spatula & cool completely.
  9. 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.

 Makes about 30 deliciously rich Florentines

{ 2 comments… read them below or add one }

Lynn November 16, 2012 at 2:32 pm

I love this site. What is double cream.

Reply

Earl's June 5, 2016 at 3:55 am

I really like your writing style, excellent info,
thanks for posting :D .

Reply

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