Sunflower seed + smoked salt florentines
MAKES 15 large florentines
- 50g unsalted butter
- 50g golden syrup
- 50g soft dark brown sugar
- pinch of Pure Sea Salt Smoked Over Oak
- 50g plain flour
- 50g sunflower seeds
- 25g currants
- 50g mixed peel
- 1tsp rosemary, finely chopped
- 180g good quality dark chocolate
Florentines are indulgent and satisfyingly chewy. These ones are made with seeds instead of the more traditional nuts, and work beautifully with savoury notes from the rosemary and Pure Sea Salt Smoked Over Oak.
Preheat your oven to 180°C.
In a small saucepan, melt the butter with the golden syrup, sugar and pinch of sea salt.
When the butter has melted, take the pan off the heat and add the flour, sunflower seeds, fruit and rosemary.
Line 3 large baking sheets with baking parchment.
Spoon 15 equal sized pieces of the Florentine dough onto the baking sheets, ensuring they are very generously spaced as they will spread in the oven.
Bake for 10 minutes or until they reach a consistent golden brown colour. Transfer to a cooling rack once firm.
Melt around two thirds of the dark chocolate in a bain marie. Take off the heat, add the remaining third, and allow it to melt in the residual heat.