Vanilla Florentines
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These Vanilla Florentines are a delightful discovery I made while experimenting with unexpected flavor combinations. I love how the sweet vanilla pairs beautifully with savory spinach and tangy feta cheese, creating something truly special that feels restaurant quality but comes together in under an hour. The spinach adds wonderful nutrition too, packed with iron and vitamins that make these treats feel a bit more wholesome than your typical cookie. What I really appreciate most is how simple and budget friendly they are to make, using basic pantry staples that most of us already have on hand. Whether you're looking for an impressive addition to a dinner party or just want to surprise your family with something homemade, this recipe delivers without any fuss.
Ella x
Ingredients
- 250flour
- 150butter
- 100 gramssugar
- 2eggs
- 1 mLvanilla extract
- 100 freshspinach
- 50 crumblyfeta cheese
- 1 pinchsalt
- 2 pinchbaking powder
- 20 mLmilk
- 200all-purpose flour
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Optional: for easy cleanup
- 2
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Tip: Optional: use a whisk for a light texture
- 3
In a separate bowl, cream together butter and eggs. Add vanilla extract and mix well.
Tip: Use an electric mixer for a creamy texture
- 4
Combine dry ingredients with the wet ingredients and mix until a dough forms.
Tip: Use a gentle touch to avoid overmixing
- 5
Wrap the dough in plastic wrap and refrigerate for 10 minutes.
Tip: To prevent the dough from spreading too much during baking
- 6
Squeeze out excess moisture from the spinach and mix with crumbled feta cheese.
Tip: Make sure the cheese is well-crumbled for a smooth texture
- 7
On a lightly floured surface, roll out the dough to 2cm thickness.
Tip: Use a gentle touch to maintain the dough's texture
- 8
Cut out circles of dough using a cookie cutter.
Tip: Leave a small border around the edges to prevent the dough from spreading
- 9
Top each cookie with a spoonful of spinach and feta mixture.
Tip: Gently spread the mixture to create a uniform layer
- 10
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 5 minutes to prevent overbrowning
- 11
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: Allow the cookies to set before transferring to a wire rack to cool completely
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