VEGAN FLORENTINE BISCUITS

It’s starting to appearance loads like… cookies anywhere!!!! only 5 weeks until Christmas peeps, therefore, I’m starting on all the seasonal bakes and recipes! and that i’ve already visible heaps of first rate recipes flying around, so I’ve determined it’s time for me to start all the festive kitchen sports! As a result… here we go… first seasonal recipe on the weblog, and it’s no apart from delicious Florentine biscuits, that simply show up to be vegan.

I don’t clearly take into account us baking cookies before Christmas. perhaps we're simply more of the cake oriented circle of relatives anything we didn’t bake in cookies, we’ve made up for it in desserts! these days, baking cookies in a festive season is almost like a ritual. And i'm able to see why! there's so much fun concerned in making any form of cookies or biscuits!!!

INGREDIENTS

For the biscuits:

175 g butter softened dairy- free if vegan
85 g golden caster sugar
1/2 tsp vanilla extract
225 g plain flour plus extra for dusting
1/4 tsp ground cinnamon

For Florentine topping:

50 g butter dairy free if vegan
50 g light brown sugar
50 g golden syrup
1/2 tsp salt
50 g plain flour
75 g glace cherries chopped
75 g flaked almonds
150 g dark chocolate chopped

INSTRUCTIONS

To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon and combine with a spatula to make a soft dough. Form into a ball and wrap in cling film. Chill for at least 1 hour.
Heat the oven to 180 C and line a baking sheet with parchment.
In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool down and firm up a little.
Tip the dough into a floured work surface and roll out to the thickness of £1 coin . Using 6cm fluted cookie cutter, stamp out as many circles as you can, then use the trimmings, re-roll the dough and cut out some more.
Transfer to the baking sheet and spoon some of the Florentine mixture into each biscuit until it's all used up.
Bake on the middle shelf for 12-15 minutes, until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 minutes.
While the biscuits cool, melt the chocolate in a heatproof bowl suspended over a pan of gently simmering water. Dip each biscuit about third of the way into the chocolate, then return back to the sheet to set.
Enjoy!