Caramel + Nuts + Chocolate = Yes, please! // Florentines Recipe from “Bake For Syria” Cookbook

Caramel + Nuts + Chocolate = Yes, please! // Florentines Recipe from “Bake For Syria” Cookbook


There’s a really cool movement happening here in London called Cook for Syria, and their latest venture is a cookbook called Baked for Syria. The money goes to help Syrian refugees. Food lovers and movers and shakers in the London food scene all came together to work on this project, and I think it is so so awesome! And I made a really delicious recipe from it, so I just had to share it with you all! This is a recipe for Florentines, Syrian-inspired Florentines from Jennifer. I know Jennifer because she gives these awesome foodie tours around London called Chocolate Ecstasy Tours. Hi Katie and QKatie viewers, I’m Jen. The first time I tried Florentines was in Paris, and just…I was in heaven. Chocolate, caramel, nuts! I hope you enjoy them, too. Heat your oven to 160 degrees Celsius or 320 degrees Fahrenheit Get 40 grams of shelled walnuts and 40 grams of shelled pistachios and chop the nuts. Mix 40 grams of butter with 50 grams of sugar in a saucepan until the butter is melted. Remove it from the heat. Add in 20 grams of pomegranate molasses. I love pomegranate molasses, so I tipped in a little bit more than 20 grams. (Sh!) Put 20 grams of flour into a small bowl and toss in the nuts. Then add that to the saucepan and stir. Put little chunks of it onto either a Silpat liner like I have, or some parchment paper on a baking tray. Place it in the oven for 9 to 12 minutes until they’ve spread out and get to be nice golden brown. Take it out of the oven and let cool completely. Now it’s chocolate time! You want to melt the chocolate, so I’m drawing together a quick ban- marie and melting the chocolate that way; you can also melt it in the microwave, if you prefer. Set the biscuits down with the flat side up and spoon the melted chocolate on them. As the chocolate begins to set, you can drag a fork through them to create designs. Let them set, and you’re done! If you need a little help firming them up after you make them, just pop them in the fridge or the freezer and they will be nice and ready to eat. These are also really easy to make gluten free if you want to do that. Just swap out the hundred grams of regular flour for gluten-free flour. Yeah! Easy peasy. Cheers! Clare, tell these fine folks what not to forget. Keep It Quirky! Always! Basically, when I make them, I make them and they don’t last any time at all. And so I hope you enjoy!

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