Maple Sunrise Florentines
Makes 18 biscuits
Preparation time:2 hours
25g unsalted butter
50g demerara sugar
50g golden syrup
2tbsp crème fraiche
1 heaped tablespoon 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.