Vegan biscotti
Use aquafaba (chickpea water) to replace the egg in these biscotti. Traditionally served with dessert wine, they can also be enjoyed dunked in tea
Vegan florentines
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- More effort
- Makes 26
Skip to ingredients
- 75g salted vegan block butter
- 75g light brown soft sugar
- 75g golden syrup
- 75g plain flour
- 75g dried cranberries
- 75g flaked almonds
- 75g blanched almondsor pistachios, roughly chopped
- 1 small orangezested
- 1 lemonzested
- 25g crystallised gingerchopped (optional)
- 225g vegan dark chocolatebroken into pieces
Nutrition: Per serving
- kcal153
- fat10g
- saturates4g
- carbs13g
- sugars9g
- fibre1g
- protein3g
- salt0.08g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Put the butter, sugar and golden syrup in a small pan and gently melt over a low heat, stirring often. Remove from the heat, then whisk in the flour. Stir in the cranberries, nuts, citrus zests and ginger, if using.
step 2
Scoop 13 flat tablespoons of the mixture onto the baking sheets, leaving room between each for spreading. Bake for 10 mins until golden. Leave on the sheets for 10 mins, then, once firm enough to move, lift onto wire racks and leave to cool completely. Repeat with the remaining mixture.
step 3
Melt the chocolate in a heatproof bowl in 30-second bursts in the microwave, stirring until smooth. Alternatively, do this over a pan of simmering water, ensuring the bowl doesn’t touch the water. Flip the florentines over on the wire racks. Spoon chocolate onto the bases of the florentines and spread it to the edges. Leave to set for a couple of minutes, then draw a fork through the chocolate to make wavy lines. Leave to set completely. Will keep in an airtight container for five days.
