How to make watermelon seed and cranberry Florentines

Beverley Hicks bakes a protein-rich snack
Beverley Hicks28 July 2017

A healthy-ish snack of protein-rich watermelon seeds and cranberries containing high levels of fibre and antioxidants, encased in a crisp biscuit and covered in dark chocolate, another powerful source of antioxidants.

Ingredients (makes 18-20 Florentines)

25g butter

75g muscovado sugar

10g plain flour

65ml double cream

100g Mello Watermelon Seeds

100 dried, unsweetened cranberries

100g dark chocolate (at least 70%)

Method

Preheat your oven to 190C/375F/Gas 5.

Cover a large baking sheet (or two small) with parchment paper and put to one side.

Put the butter, sugar and flour into a saucepan and heat on low, keep stirring until the mixture has completed melted and is smooth and lump free.

Slowly pour in the cream and keep stirring. Now add the watermelon seeds and cranberries and mix well to combine. Remove the saucepan from the heat and leave to one side to cool.

Drop heaped teaspoons of the mixture onto the prepared baking sheet leaving a 2-3cm gap in between as they will spread while cooking. Flatten each spoonful with a fork and bake on the middle shelf for 10 minutes or until they are golden. Take them out of the oven and leave to harden for a couple of minutes then transfer the Florentines to a wire rack to cool completely.

Break the chocolate into small pieces, place into a microwaveable bowl and put in the microwave. Heat on high for 30-40 seconds to begin with. Remove from the microwave and stir. Repeat, heating at shorter intervals, 10-15 seconds, stirring in between, until the chocolate has completely melted.

Put the cooled Florentines, base-side up, on the wire rack and spread a teaspoon of melted chocolate all over the surface. When you have covered all the Florentines, beginning with the one you coated first, make wavy lines all over the chocolate with a fork. If the lines disappear as soon as you make them you will have to wait a bit longer for the chocolate to set a little more to hold the pattern.

Leave the Florentines to cool completely then pack them in air-tight containers. When serving, place on a plate with some chocolate side up and some fruit side up.

Perfect served with a cup of freshly brewed coffee and although Florentines are not known for their dunkability, if you are quick you may get away with it!

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration

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