Magdalena Roze has done it again - serving up these tasty treats with are a twist on the traditional. Picture a crunchy Florentine made extra memorable thanks to the special guest appearance of chunks of hazelnut and dehydrated orange throughout.
140g Farmer Jo Hazelnut, Chocolate & Orange Granola
80g flaked almonds
130g caster sugar
70g creme fraiche
100g dark chocolate if drizzling. Double if double coating (see method)
1. Preheat the oven to 170 degrees (fan forced) and line 2 baking trays with baking paper. With 5 Florentines to a tray you’ll bake this in 2 batches. If you have 4 trays and the oven space, then prepare 4 trays and bake in one batch. I dab the underside of the corners of the baking paper with a little coconut oil so the baking paper sticks to the tray.
2. Mix the granola and flaked almonds in a bowl until evenly distributed. Place the sugar, honey and creme fraiche in a small saucepan and on medium heat, stir a few times so it’s all even. Cook until bubbling, then remove from heat. This is your caramel. Pour the caramel in two or three batches into the granola mix and stir gently with a wooden spoon or spatula so it’s all evenly coated and sticky, but not gluggy. For this reason you may want to hold back some caramel.
3. Place tablespoon-sized mounds of the mixture onto your baking trays and flatten them down as much as you can. It may feel messy but the caramel will bind it all together during baking. They will also spread during baking so leave plenty of space between each one - I find 5 to a tray works well. Your goal is a thin, crisp, lattice type biscuit.
4. Place the two trays in the oven and bake for 12-15minutes until golden. Leave to cool completely before transferring to a wire rack.
5. Melt the chocolate in a heat proof bowl over a saucepan of simmering water. Once melted, drizzle the chocolate over the Florentines. For a more traditional look, coat the bottom of the florentines with a layer of chocolate using a spatula or palette knife. Leave to dry and then do another layer of chocolate and use a fork to make wiggly lines. Place on a wire rack, chocolate side up to set.