Copyright Penelope Beveridge
A twist on the traditional Florentine biscuit, these glorious biscuits as beautiful as they taste and make a very special treat for the festive season.
Place the nuts, fruit and rose petals in a large frying pan and add the rice syrup. Gently heat the pan and stir thorough for about 5 minutes until all the ingredients are coated in the rice syrup.
Line a baking tray with baking paper and using round metal rings, fill the ring with the mixture and press it down flat to make a flat biscuit. Continue until all the mixture is used up.
Place the biscuits into the fridge for 30 minutes to set.
Bring a pan of water to boil, and while the water is heating break the chocolate into a stainless steel bowl. Once the water is boiling turn off the heat and lay the bowl over the pan to melt the chocolate.
When the chocolate has completely melted, spread it over the top of each biscuit and return it them back to the fridge to set.
for further information and where to source Persian ingredients visit
Makes 15 servings (serve = 1 biscuit)
|Prep Time:||15 mins|
|Cooking Time:||40 mins|
|Ready in:||80 mins|
|Finger Food, Snack|
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.