Macadamia & Fruit FlorentinesMakes about 26 biscuits.
- 170g butter, chopped
- 220g (1 cup) caster sugar
- 1/4 cup honey
- 300g macadamia halves, lightly roasted
- 125g glace apricots or peaches, chopped
- 125g glace orange slices, chopped
- 250g glace pineapple slices, chopped
- 150g dried figs, hard tops removed, soaked in boiling water for 10 minutes, drained and chopped
- 75g glace red cherries, sliced
- 1/2 cup desiccated coconut
- 30g (1 cup) cornflakes
- 1 teaspoon groung ginger
- 220g plain flour
- 250g dark chocolate, melted
Combine butter, caster sugar and honey in a heavy-based saucepan and stir over low heat until butter melts, sugar dissolves and mixture is well combined, then cool for 15 minutes. Combine remaining ingredients, except chocolate, in a large bowl and mix well, add sugar mixture and stir well to combine. Place an 8.5cm biscuit cutter on a baking-paper lined baking tray, fill with 2 heaped tablespoonfuls of mixture, then using a small spoon, flatten mixture to fill cutter and remove cutter. Repeat on tray 5 more times.
Bake at 190oC for 10-12 minutes or until lightly browned, stand on tray for 5 minutes before transferring to a wire rack to cool. Repeat with remaining mixutre. Dip a pastry brush into melted chocolate and brush over base and side of florentines, then using a fork, make a zig zag pattern through chocolate and place on wire rack to set. Biscuits will keep in an airtight container for up to 5 days.
� Recipe & photo courtesy of Australian Macadamia Society
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