This is my version of florentines using marmalade and muesli. It’s a bit like a flourless Anzac biscuit with the added bonus of nuts and chocolate!
Marmalade muesli Florentines
Preheat oven to 160°C on fan bake.
- 2 eggs
- 3 Tbsp margarine
- 3 Tbsp golden syrup
- 1/4 C brown sugar
- 1/4 C marmalade (use chunky stuff with lots of peel)
- 1 tsp baking powder
- 3 cups of bircher muesli – I used 2 C rolled oats, 1/4 C dessicated coconut, 1/4 C sunflower/pumpkin seeds, 1/2 C nuts (slivered almonds and cashews). This can easily be adjusted to whatever ratio you like, with dried fruit too. Next time I’ll add in candied orange or lemon rind, or some fresh zest to get more of that citrus flavour.
Put spoonfuls onto a baking tray lined with baking paper, and use wet hands to shape into a ball and press with your palms to flatten. These won’t spread, so you can put them close together but not touching.
Bake for 25 minutes until golden brown. Remove from oven and and allow to rest for a couple of minutes. Lift off using a spatula and cool on racks.
When cool, use a fork to drizzle with melted chocolate.
I adapted this recipe from Muesli Florentines by A Cook’s View