Spring Recipe: Seed Florentines

British Seed & White Chocolate Florentines

A lovely indulgent treat that demonstrates a little bit of skill and effort. These moreish after dinner Petit Fours will be met with a universal “rude to say no” enthusiasm and quickly disappear.

Ingredients
Makes 20 small biscuits
50g Butter
50g Caster Sugar
50g Golden Syrup
50g Flour
60g Linseeds
60g Sunflower seeds
60g Pumpkin Seeds
A pinch of salt
180g White Chocolate

Method
Melt the butter in a small pan over a moderate heat. Stir in the sugar and golden syrup, once melted, stir in the flour and cook for 1 minute

Remove the pan from the heat; add all the seeds and a pinch of salt. Stir together with a wooden spoon.

Allow the mixture to cool enough to handle. Take an even heaped teaspoon amount; roll this in the palms of your hands to form small balls.

Gently flatten the balls and place them on a baking sheet lined with baking paper. They will spread; so leave space between each one.

Bake in a pre-heated oven at 180c (gas mark 6) for 8-10 minutes until golden brown.

Remove from the oven; allow to cook for 3 minutes before lifting onto a wire rack.

Break the chocolate into pieces, place in a glass bowl set over a pan of simmering hot water. Stir until the chocolate is fully melted

Carefully dip the Florentines one at a time into the chocolate to half coat them, set them back on baking paper to set.

Serve with a flourish of pride and generosity.