Butterscotch Florentines
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These Butterscotch Florentines are my go to treat when I want something that feels fancy but comes together in under an hour. What I love most is how simple they are to make, and the spinach sneaks in some real nutritional value without anyone guessing it's there. The dark chocolate pairs beautifully with the buttery butterscotch base, while a hint of cinnamon adds warmth and depth. They're perfect for impressing guests or just enjoying with your afternoon tea, and they stay fresh for days in an airtight container.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gbutter(softened)
- 150 gsugar
- 80 ggolden syrup(warm)
- 10 gbaking powder
- 5 gsalt
- 2 eggeggs
- 1 mlvanilla extract
- null gflour for dusting(for dusting)
- 200 gflorets of spinach(fresh)
- 100 gdark chocolate chips(for dipping)
- 2 gcinnamon(grated)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper and dust with flour for dusting.
- 2
In a large bowl, cream together the butter and sugar until light and fluffy. Add the golden syrup and mix until combined.
- 3
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 4
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and grated cinnamon.
- 5
Gradually add the flour florets to the dough and mix until well combined.
- 6
Scoop out small balls of dough and flatten slightly into discs. Place on the prepared baking tray, leaving space between each disc.
- 7
Bake for 15-20 minutes or until the edges are golden brown. Remove from the oven and let cool on the tray for 5 minutes.
- 8
Dip the cooled florentines in melted dark chocolate chips and sprinkle with cinnamon. Serve warm or at room temperature.
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