This is one of those couldn't-be-simpler cookie recipes, courtesy of Sweet. Mango and pecans play very well together, especially when the latter is toasted, and the former finely chopped. They're mixed into a gooey suspension of butter, sugar and honey, and dipped into dark chocolate. Delicious.
Tips: Sometimes, dried mango can be a little tough and leathery. Instead of trying to hack it into identical pieces with a kitchen knife, use scissors. It makes very short work of what would otherwise be a laborious task.
Tweaks: As far as we can tell, the "clear honey" called for in the recipe is simply filtered honey, or honey you can see through. Not raw, or with the beeswax in. To that extent, feel free to use your favorite type of honey, whether it's wildflower, mesquite, or just plain old Golden Blossom; it will add a personal touch.
Excerpted from Sweet by Levi Roots (Mitchell Beazley). Copyright (c) 2013. Photographs by Chris Terry.
- Yield:makes 12-14 florentines
- Active time: 15 minutes
- Total time:40 minutes
- 50g (1 3/4 oz) unsalted butter, cut into pieces
- 50g (1 3/4 oz) light muscovado sugar
- 25g (1 oz) clear honey
- 25g (1 oz) plain flour
- 100g (3 1/2 oz) dried mango, chopped
- 100g (3 1/2 oz) pecans, chopped
- 100g (3 1/2 oz) dark chocolate, broken into pieces
Preheat the oven to 350°F. Melt the butter, sugar, and honey together in a saucepan set over a low heat, stirring occasionally. Remove from the heat and stir in the flour, mango and pecans. Mix until smooth.
Drop dessertspoonfuls of the mixture, quite widely spaced, onto baking sheets lined with nonstick baking paper. Spread into thinnish rounds using the back of a spoon, leaving space for them to spread. Bake for 10 - 12 minutes, ensuring the biscuits do not burn. Cool on the baking sheet for 10 minutes, then use a palette knife to carefully transfer the biscuits to a wire rack. Leave to cool completely.
Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. When the florentines are cool, dip each one into the melted chocolate to half cover. Leave to set on a tray lined with nonstick baking paper (you can get them to set quickly by putting the biscuits in the refrigerator for 30 minutes).