Sponsored: miso Florentines
Makes: 16-18
Prep time: 40 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: miso Florentines
Salty miso balances out the caramel sweetness of these gift-worthy Florentines
Makes: 16-18
Prep time: 40 minsTotal time: 
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Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 ball stem ginger, finely chopped, plus 1 tbsp syrup from the jar
- 50g cut mixed peel
- 100g dried cranberries, roughly chopped
- 30g pistachio kernels
- 50g flaked almonds
- 15g plain flour
- 45g unsalted butter
- 60g light brown soft sugar
- 1 tbsp white miso
- 1 tbsp double cream
- 200g dark chocolate, roughly chopped
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line two large baking trays with baking paper.
- In a mixing bowl, toss together the stem ginger, mixed peel, cranberries, pistachios, almonds and flour.
- Put the butter, sugar, stem ginger syrup and miso in a pan and melt over a low heat, whisking to remove any lumps. Remove from the heat and stir in the cream. Pour over the fruit mixture, then stir until coated.
- Dollop level tablespoonfuls of mixture onto the prepared trays, spaced well apart, then use a teaspoon to flatten out as much as possible without leaving holes. Bake for 10-12 minutes or until golden brown. Leave to cool completely on the trays.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water; stir occasionally until smooth. Turn the cooled Florentines over onto wire racks and put large baking trays underneath. Spoon the melted chocolate onto each base, spreading to the edges. Leave to set and store in an airtight container. Serve with a whisky cocktail after dinner.
