Peanut Butter and Oat Florentines

 

Florentines always seem like a luxurious treat to me. They are sticky and sweet, with a rich chocolate base. These florentines are no exception, and I think are even more delicious than the traditional nuts and fruit version as they have a subtle peanut butter taste and a tasty oaty flapjack texture. 

My top tip for making these florentines is to add the peanut butter after the butter mixture is melted otherwise it overcooks and the biscuits don't have the classic lacey look. Also, don't be afraid to experiment with other ingredients, adding fruit and nuts as you wish to give them a slightly different taste and extra crunch. 

Recipe - Makes 8

For the biscuit:

• 50g demerara sugar
• 25g dairy-free margarine/butter
• 15g golden syrup
• 15g peanut butter
• 15g oats
• 15g plain flour

For the chocolate decoration: 

• 50g dark chocolate
• 30g white chocolate

Before preparing the biscuit mixture, line a baking tray with baking paper and preheat the oven to 180C. To make the biscuit mixture, put the sugar, margarine and golden syrup into a pan. Stir over a medium heat until melted. Add the peanut butter, followed by the oats and plain flour. Stir to combine. 

Take spoonfuls of the mixture (approximately 1/8th each time) and dollop onto the tray spaced well apart (4 spoonfuls per tray). Bake for 8-10 minutes or until lightly browned. Remove the tray from the oven and leave the biscuits on it for a couple of minutes before transferring to a wire rack to cool. Repeat with the remainder of the mixture. 

When the biscuits are cooled, melt the dark and white chocolate. Spread the dark chocolate over the base of each biscuit. Spoon the white chocolate into a piping bag fitted with a small icing nozzle and pipe lines across the base of the biscuits. Use a cocktail stick or knife to create a feathered effect. Leave to set before serving.