John Myers
Ingredients for 1 servings:
- 100 g oat flakes, wholegrain
- 75 g butter
- 75 g sweet cream
- 40 g liquid honey
- 100 g brown sugar
- 50 g candied lemon peel
- 1 pinch of salt
- 100 g almond flakes
- 25 g flour
- 100 g dark chocolate coating
Instructions
Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes
My daughter’s favorite cookies, for about 50 pieces
Toast the oats without fat and let cool. Bring the fat, cream, honey, sugar, and salt to a boil in a small saucepan. Bring to a boil over low heat, stirring constantly, for 2-3 minutes. Add the candied lemon peel and almonds and simmer for another 2 minutes while stirring. Remove the almond mixture from the heat. Stir in the flour and oats and let stand for 15 minutes. Line 2 baking sheets with baking paper. Using 2 teaspoons, place small heaps of oats on the pan, spaced well apart, and flatten slightly. Bake for 8 minutes at about 200°C (400°F) conventionally or about 175°C (350°F) with fan/convection oven. Let cool. Melt the chocolate coating in a bain-marie and dip the Florentines into one side. Once dry, store in a biscuit tin. Tip: I put the candied lemon peel in the food processor and chop it up, as we don’t like the pieces too big.
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