Florentines

These rich nutty caramel crisps are usually made with candied peel and have one side spread with chocolate. However there are other possibilities for those of us who won't eat anything with peel in it. These are peel -free with a South African twist, using stem ginger in verjuice. They are best made small to ensure they are crisp and are so luscious that less is definitely enough. You'll need a sugar thermometer.

Ingredients
60g sugar
35g butter
90ml double cream
100g flaked almonds
75g sunflower seeds
30g stem ginger in verjuice, finely chopped
5g gluten free flour

preheat the oven to 180 degrees
Put the sugar, butter and cream in a pan and slowly bring to soft ball stage.
Stir in the rest of the ingredients
Drop teaspoons of the mixture onto a baking tray or silicion petit four tray.
Bake 8 - 18 minutes until deep brown in colour.



Another recipe using stem ginger in verjuice is Banana Bread