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Maple Sunrise Florentines

Created by fcvadmin
Found in: Dessert, Winter, Gluten free

Maple Sunrise Florentines

Preparation time: 2 hours


25g unsalted butter
50g demerara sugar
50g golden syrup
2 tbsp crème fraiche
1 heaped tbsp rice flour
50g dried blueberries
50g dried apricots, chopped
50g Nature’s Path Organic Maple Sunrise
25g flaked almonds
100g dark chocolate

  • Preheat oven to 180°C, Gas 4. Line 2 baking sheets with non-stick baking parchment.
  • Place unsalted butter, demerara sugar and golden syrup in a small pan. Heat gently until sugar has dissolved.
  • Remove from heat, whisk in crème fraiche. Once crème fraiche is fully combined, whisk in rice flour.
  • Add blueberries, apricots, Maple Sunrise and almonds and stir well.
  • Spoon large teaspoonfuls of mixture on to baking sheets, leaving plenty of room between them to allow for spreading.
  • Bake for 10 minutes or until golden brown.
  • Allow Florentines to cool on baking sheet until firm enough to remove with a fish slice. Move to cool completely on a wire rack.
  • Melt plain chocolate and then brush on with a pastry brush onto underside of each biscuit. Repeat until all chocolate is used up.
  • Leave chocolate upper-side to set.