FLOUR POWER
Perfectly crispy, chewy and sweet homemade biscuits are the best gift ever. Here are five winners
FLORENTINE SHORTBREAD
MAKES 24 TRIANGLES
Shortbread
375ml (1 ½ cups) GOLDEN CLOUD CAKE WHEAT FLOUR
180ml cornflour
125ml (½ cup) caster sugar
200g butter, cubed
5ml (1 tsp) vanilla
Topping
125ml (½ cup) cream
Grated rind of 1 orange
250ml (1 cup) caster sugar
15ml (1 tbsp) liquid glucose or use golden syrup 80ml (1/3 cup) water
125ml (½ cup) runny honey
125g butter
100g flaked almonds, lightly toasted
100g mixed peel
125g dark chocolate, melted
Combine flour, cornflour and caster sugar for the shortbread in the bowl of an electric mixer. Using the paddle attachment, put the machine on and add the butter cubes, a few at a time, mixing until it comes together. Mix in the vanilla. Press the dough into a 25cmx35cm pan, smoothing the top with the back of a spoon. Chill in the fridge for 30 minutes. Bake at 160°C for 20-30 minutes until light golden in colour. Remove and set aside.
For the topping combine the cream and orange rind and warm for 30 seconds in microwave. Set aside to infuse.
In a small pot, combine the caster sugar, liquid glucose and water. Heat gently, stirring frequently, until the sugar has dissolved. Increase the heat and bring to the boil without stirring, occasionally swirling the pot until it becomes light golden in colour.
Remove from the heat and add in the infused cream, honey and butter. Stir well and return to the heat and stir until all lumps have dissolved.
Bring back to the boil and boil, stirring frequently for about 5-10 minutes until thickened. Remove from the heat and stir in the almonds and citrus peel. Pour this mixture onto the baked shortbread and spread to the edges.
Return to the oven at 180°C for 10-15 minutes until the topping is bubbling. Remove and place on a cooling rack.
When completely cold, carefully turn onto a board or a sheet of baking paper. It is easier to cut it into squares from the shortbread side. Cut the squares into triangles. Turn the biscuits the right side up and drizzle with melted chocolate.