Monday, 27 February 2012

Recipe: Ginger florentines



Last Friday I baked some ginger florentines, also known as lace cookies, (ingefäraflarn) to cheer myself up. (That and a kladdkaka, of cause -- you always need a dose of chocolate.) So I thought why not share this simple recipe witih you? This kind of florentines is so easy to make and I just love the taste of ginger.

I eat them as they are. Others prefer to have them with ice cream or other desserts.


Ingredients (approx. 25 pcs)

75 gram butter
1 dl sugar
1 dl oats
1 dl wheat flour
1/4 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon vanilla sugar (optional)
1½ tablespoon milk
1½ tablespoon golden syrup


1. Melt the butter in a saucepan. Remove from the heat.

2. Stir in the other ingredients. Keep stirring until the batter is evenly mixed.

3. On a prepared baking sheet, drop (heaped) teaspoon fulls of batter and be sure to leave a generous amount of free space around each dollop. The cookies will spread out a lot during baking so they need the room. For the same reason, don't be tempted to use a tablespoon for the portioning (unless it's only half full).

4. Bake at 200° C (392° F) for 5 minutes or until they get a nice golden colour. (I prefer mine slightly underbakes so they are chewy in the middle with crispy edges, but that's just me.)

5. Remove the pan from the oven and let cool a bit before transferring the florentines to a baking table too cool. For fancier cookies, let the florentines cool on a dowel or draped over a small cup (to make baskets, ideal for fancy ice cream desserts).

6. Store cool and dry in an air tight container. Moisture will make the florentines soft.


Tip: If you haven't had you daily dosis of chocolate you can melt some dark chocolate and drizzle on top of the florentines. Or dip them in it. Or brush it onto the undersides.You can also put them together, two and two with chocolate in the middle.

2 comments:

  1. These cookies sound delicious! I love ginger.

    ReplyDelete
  2. Me too, TorqueStory! I'm going to make these. Thanks, Maneki.

    ReplyDelete

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