cakes_&_sweet_treats

Rose petal florentines

Serves: 18-20 | Prep: 10_mins | Cook: 20_mins

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These beautiful florentines are perfect to impress friends and family or to make as gifts

Preheat the oven to 160C fan. Bash the seeds from the cardamom pods and discard the shells, then use a pestle and mortar to crush the seeds to a powder. Melt the butter, sugar and syrup in a saucepan over a low heat, stirring occasionally. Once melted, take off the heat and whisk in the flour and cardamom. Stir in the cranberries and nuts.
Line 2 baking sheets with greaseproof paper. Spoon 10 x 1 tbsps of mixture, well spaced, onto each sheet. Bake for 10 minutes. If you want to make your florentines super neat you can cut them into precisie circles with a cookie cutter while they’re still warm. Leave to cool completely on a wire rack.
Melt the chocolate in a heat proof bowl over simmering water. Stir until the chocolate is smooth then remove from the heat. Dip the base of each florentine into the chocolate and spread to the edges. Sprinkle with rose petals then leave, chocolate side up, on the cooling rack, to set.
Pack snuggly into a box, cushioned with tissue paper to post

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Warming and sweet in flavour with undertones of lemon and eucalyptus. Used in both sweet and savoury dishes.

Warming and sweet in flavour with undertones of lemon and euca...

£2.25