Rosie Makes: Rose & Burnt Honey Florentines

Rose & Burnt Honey Florentines

As May slipped into June, the roses in my neighbourhood have been bursting forth into bloom. The ubiquitous-on-Instagram peony rose has always been a favourite with its billowing petals; all the more special for its fleeting beauty. I couldn’t resist making an appropriately rosy recipe to celebrate the season. I often think of florentines as a festive bake (here’s my go-to florentine recipe here) but this burnt honey and rose version, via Ruby Tandoh, is a seasonal, grown-up take on the classic biscuit with complex flavour profiles bringing Summer sophistication. Honey has a surprisingly mellower flavour once simmered for a few minutes and here it adds a toffee-like note, balancing the aromatic rose and cutting through the caramel-rich fruit and nut mixture. To make them, you will need:

Rose & Burnt Honey Florentines

50g honey
50g caster sugar
50g unsalted butter
1 tbsp single cream
1 tsp rosewater
50g flaked almonds
50g sultanas
50g other dried fruit of your choice – I used dried cranberries
2 tbsp plain flour
4 tbsp dried rose petals (you can get these online or from Waitrose)
100g chocolate of your choice (I did a mixture of milk and white!)

Preheat the oven to 180C/ 160C Fan/ Gas 4 and line two trays with baking parchment. Place the honey in a medium pan over a low heat and bring to a simmer.

Rose & Burnt Honey Florentines

Once it starts to bubble, leave on the heat for 1 – 2 minutes – until the honey has darkened a few shades and is nice and fragrant. Add the sugar, butter, cream and rosewater to the mixture, stir to combine and bring back to a simmer.

Rose & Burnt Honey Florentines

As soon as it reaches a boil, take off the heat and add the flour, beating to combine. Then add the dried fruit, nuts and rose petals. Stir until fully coated.

Rose & Burnt Honey Florentines

Spoon small mounds of the mixture onto the baking trays, keeping the florentines spaced well apart – even more so than below as mine almost became conjoined! Bake for 15 – 17 minutes; the mixture will have spread and turned golden brown around the lacy looking edges.

Rose & Burnt Honey Florentines

Once baked, but while still hot, carefully nudge the edges inwards using a spoon to push them into neater circles.

Rose & Burnt Honey Florentines

Melt the chocolate over a pan of simmering water, or in small bursts in the microwave. Spread the underside of each florentine with chocolate, using a palette knife or pastry brush. Allow to set before drizzling more chocolate over the top, and a wee sprinkling of rose petals. Leave to set in the fridge if necessary.

Rose & Burnt Honey Florentines

Rose & Burnt Honey Florentines

Rose & Burnt Honey Florentines

What are you baking this weekend? Are you celebrating peony season?

Rose & Burnt Honey Florentines

Rose & Burnt Honey Florentines

Rose & Burnt Honey Florentines

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