Salted peanut florentines

28 Jun

… the lacy ones

On my previous post I made my aunt’s ice cream, the old school and old time classic. As I didn’t bother adding any other ingredients, to make it more “special”, I made this florentines recipe to accompany it, which was sitting in my bookmarks for a long long time.

Florentines are my family’s all time favorite sweet and we are known to bring/send them to friends and family abroad, every chance we’ve got. This recipe is a bit more “special” than the usual ones, at least the ones we tend to buy, as they are made with salted peanuts which bring out the caramel flavor  (if you don’t like the sweet-salty combo, maybe this recipe is not for you). They are super thin and crunchy, the kind of florentines we love.

A few words about the recipe:

  • Peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health, they say
  • the original recipes has one more step, which I didn’t follow, that includes melting chocolate and spreading it on the florentines (I guess it’s totally worth it, you can never be wrong with chocolate)
  • these babies spread a lot while baking, so make sure you leave plenty of room in between (mine spread into one big florentine and had to cut it into smaller pieces)

Salted peanut florentines

Recipe from BBC Good Food

75 grams butter
5 tbsp(65 grams) brown sugar
3 tbsp (67  grams) glucose (or golden syrup)
3 tbsp (24 grams) AP flour
200grams. salted peanuts, chopped

150grams milk chocolate (optional)
sea salt, for sprinkling (optional)

Preheat oven to 180C and line two baking sheets with a silicone baking mat or parchment paper.

Put the peanuts in a food processor and pulse a couple of times until chopped (leave some chunks we don’t want powder).

Heat the butter and sugar together in a pan until the sugar dissolves then stir in the glucose and heat until melted. Mix in the flour then add the nuts.

Put teaspoonfuls of the mixture (leave space in between as they will spread a lot) onto the baking sheet and flatten each one slightly (avoid the temptation to use your fingers,as it is hot!).

Bake for 10 minutes until the cookies are thin and have a golden brown color. Cool completely on the paper before peeling off.

Optional chocolate topping: Melt the chocolate in a bowl over a pan of simmering water. Spread over the flat side of the Florentines and sprinkle with a few salt flakes while still wet. Leave to set.

Jury’s verdict:  10/10

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