Florentine ice-cream sandwiches desserts recipes
Ingredients
140g (1 cup) dried cranberries, finely chopped
100g pkt flaked almonds
80g pkt pistachio kernels, finely chopped
50g (1/3 cup) plain flour
80g unsalted butter, chopped
80ml (1/3 cup) golden syrup
55g (1/4 cup, firmly packed) brown sugar
1 teaspoon vanilla bean paste
250g dark chocolate melts, melted
1L ctn chocolate ice-cream
Florentine ice-cream sandwiches desserts recipes
Method
Step 1
Preheat oven to 180C. Line 2 large baking trays with baking paper.
Step 2
Combine the cranberries, almonds, pistachio and flour in a medium bowl.
Step 3
Stir butter, golden syrup and sugar in a saucepan over a low heat for 4-5 minutes or until combined. Stir for 1 minute. Remove from heat. Stir in vanilla. Stir in flour mixture.
Step 4
Place tablespoonfuls of mixture, about 5cm apart, on the trays. Use wet fingers to flatten into 6cm discs. Bake for 8-10 minutes or until golden. Cool on trays.
Step 5
Spread the base of each biscuit with chocolate to coat. Set aside, chocolate-side up, on wire rack for 5 minutes to set. Divide the ice-cream among half the biscuits. Top with the remaining biscuits.
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