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Florentines

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Ingredients
  

  • 100 g butter non-dairy butter (replacement)
  • 1 tbsp vanilla bean paste
  • 1 tbsp pink salt flakes
  • 100 g raw caster sugar
  • 30 g  maple syrup
  • 1/2 tbsp  almond extract
  • 5 drops  cinnamon bark essential oil
  • 5 drops wild orange essential oil
  • 20 g cornflour/cornstarch
  • 20 g almond meal
  • 30 g shredded coconut
  • 50 g  flaked almonds
  • 30 g pistachios shelled
  • 20 g craisins Melted dark chocolate to drizzle
  • Melted dark chocolate to drizzle

Instructions
 

  • Preheat oven to 160°C (320°F) then line a baking tray with baking paper. Butter 4 ring moulds of the same size (with no base) and place onto the tray.
  • Place butter, vanilla, salt, sugar, maple syrup, almond extract, and essential oils into the Thermomix bowl and mix; 6 min/Varoma/speed 1/MC off. Cool slightly.
  • Add cornflour, almond meal, and coconut and mix; 10 sec/speed 3.
  • Add almonds, pistachios, and craisins, and mix; 3 sec/speed 3. Scrape down the sides of the bowl and repeat until well incorporated.
  • Roll the mixture into small balls the size of a walnut. Refrigerate.
  • When it is chilled, cook 4 at a time by placing the balls into the prepared rings. Press down to flatten slightly. Cook for 6–8 minutes or until the cookies are well-spread and golden. If you want a more rustic look, you don’t need to use the rings.
  • Cool on a rack.
  • Pipe or drizzle the melted chocolate across the tops of the Florentines. Allow to set.
  • Use as sandwich cookies immediately after setting. Or store in an airtight container in the fridge until use.