Florentines

Hands up if you love a florentine!

These are our take on the classic Italian biscuits - a little chunkier, full of lots of delicious nuts and seeds, and finished with that all important drizzle of chocolate that make a florentine what it is.

Ingredients

  • 80g oats

  • 2 tbsp of sunflower seeds

  • 50g hazelnuts

  • 50g pecans

  • 2 tsp of chia seeds

  • 50g flaked almonds

  • 100g smooth peanut butter

  • 100ml maple syrup

  • 1 tsp of vanilla extract

  • 75g dark chocolate

Method

  1. Preheat oven to 180ºc and grease a muffin tin.

  2. In a saucepan on a medium heat add the peanut butter, maple syrup and vanilla extract. Cook for a few minutes until the peanut butter starts to melt and everything is combined. Put to one side.

  3. In a blender blitz the hazelnuts and pecans until they’re broken into large crumbs. Empty into a bowl and add the oats, sunflower and chia seeds and flaked almonds.

  4. Now pour in the peanut butter maple liquid and combine until everything is evenly coated.

  5. Split the mixture between the muffin holes and flatten it down ensuring it’s compact.

  6. Bake in the oven for 15 minutes before allowing to cool completely.

  7. Finish by carefully removing them from the tin and drizzling with melted dark chocolate. Place them in the fridge for 15 minutes to let the chocolate set. Enjoy!

Makes 12-14.

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