not quite florentines

Not quite a florentine. Perhaps a londontine.
Not quite a florentine. Perhaps a londontine.

Sometimes things don’t quite go to plan.

I had this idea in my head that I couldn’t let go. A florentine, but not exactly. Something gluten-free and nutty, something biscuit-sized and circular, something delicate held together with a caramel cage and strands of chocolate.

That was the idea in my head. Of course, in execution it was maybe a little more Pro Hart than Raymond Blanc.

I feel Pro Hart would have approved.
I feel Pro Hart would have approved.

What happened? Well, I’ve never made caramel before. Several recipes advise that you make it, then put it into cold water to stop it from cooking. I dutifully followed instructions, waiting for it to turn the requisite dark gold colour and plunged the base of the saucepan into cold water. And then promptly panicked when the caramel started to set and I hadn’t even gotten around to drizzling it over the nuts.

(Will I spoil the story if I tell you you can actually re-liquify caramel by heating it? – naturally, something I found out the hard way.)

 

Beautiful neat circles, waiting to be adorned.
Beautiful neat circles, waiting to be adorned.

After the panic had cleared, my beautiful Londontine dream lay in golden puddles rather than wispy cobwebs. The whisk was firmly stuck to the bottom of the saucepan with caramel and a distinct air of permanence. Shards of caramel pointed threateningly towards the ceiling. I had sugar strands on my face.

Oh, what a mess.
Oh, what a mess.

My inner perfectionist could have cried. But I had this wonderful, valuable conversation with my bestie this weekend, where she reminded me that it doesn’t do to take everything so seriously all the time. ‘Don’t sweat the small stuff, Kahmen,’ she said, and she’s right. I cook because I love to create, and share, and it fills me with a sense of joy and fulfilment and happiness. And sometimes recipes don’t quite do what you want them to. But that’s perfectly ok; in fact, sometimes it takes you somewhere just as good anyway.

Glorious mess.
Glorious mess.

With that in mind, the not-quite-Florentines are going to work with me tomorrow, and I’ll stand by them in their misshapen glory and all. What a beautiful London weekend it’s been!

Not quite a florentine. Perhaps a londontine.
A little messier than I envisaged, but still beautiful.

Not quite florentines
500g mixed nuts, lightly roasted
25g dried cranberries (optional)
300g sugar
6 tbsp water
100g dark chocolate

Line a large area with baking paper.

Arrange the nuts and fruit in circles – use a glass to get a good shape. Make sure they’re only in one layer, otherwise they won’t take the caramel and they’ll fall when you lift it.

Make sure the nuts are in a single layer.
Make sure the nuts are in a single layer.

To make the caramel: place the sugar and water in a saucepan with a light-coloured heavy base. Swirl a few times to roughly combine. Place over a high heat until the edges start to bubble. It’s very important that you don’t touch the sugar or water with your hands at all, because it’s extremely hot.

Swirl the pan a few times to make sure the sugar melts properly and take care that it doesn’t burn. When it begins to colour, slow the heat down until it’s a dark amber, then remove from heat.

Dip the base of the pan briefly into cold water, then remove. If this cools the caramel too much and it becomes hard, just return to heat until it liquifies again.

Too light, and it'll just be sweet. Too dark and it'll taste burnt.
Too light, and it’ll just be sweet. Too dark and it’ll taste burnt.

Working quickly, use a whisk to drizzle strands of caramel over the nut rounds. Make sure you connect each nut in the round, otherwise it’ll fall apart when you lift it.

Melt the chocolate in a bowl over boiling water and drizzle over the rounds. Allow to cool and set, then carefully lift from the paper with a knife.

hazelnut chocolate chip cookie pizza

There's just more to love about a cookie pizza.
There’s just more to love about a cookie pizza.

Cronuts. Duffins. Dagels. Bruffins. I’m not sure what it is about hybrid bakery products that I find so amusing, but whenever I see them – the cheeky yet artful blending of the best of two beloved classics and some reckless portmanteau assigned – I giggle like a schoolgirl. Sure, they’re classics for a reason… but weren’t rules made to be broken?

With that in mind, let me introduce you to the pizzcuit.

chocolate chip pizza cookie
The latest bakery hybrid.

 

The pizzcuit is a rather delightful combination of glorious crumbly cookie and the harmonious shape of a pizza. Baked in a large circle and cut into slices, the pizzcuit is a family cookie. And by that I mean it’s sweet and nutty and special and made for sharing.

There’s a cup of oats in this cookie, which makes the edges chewy and a little crisp, and the centre stays fudgy and moreish. I haven’t strayed too far from the original recipe except to choose hazelnuts over walnuts and a different type of dark sugar – and I’ll admit it took me two goes to get this right!

So here’s what I learned:

  • Be careful about how you chop your chocolate. Too fine and you don’t get those satisfying chocolate chunks; too large and the cookie won’t hold together properly. 1cm chunks is as large as you should go.
  • Use a pizza tray or the bottom of a cake mould. It’s possible to shape a perfect circle with your hands, but it won’t stay perfect for long when it goes in the oven. This cookie spreads at least a good 2cm in every direction.
  • It’s super hard to resist eating a warm cookie, so you should definitely split the dough into 2 batches and make smaller pizzas so you can dive in right away and still have something to show the guests the next day. Or you can make one large pizza cookie and feel smug about your self-control, don’t mind me.
Anyone for a slice?
Anyone for a slice?

Hazelnut chocolate chip cookie pizza
¾ cup flour
¼ tsp salt
¼ tsp baking soda
6 tbsps butter
1/3 cup muscovado sugar
1/3 cup white sugar
1 egg
1 tsp vanilla extract
1 cup oats
¾ cup dark chocolate, chopped
½ cup hazelnuts

Sift the flour, salt and baking soda together in a large bowl.

In a saucepan, melt the butter on low. Remove from heat and stir in the sugars.

When slightly cool, whisk in the egg and vanilla.

Pour into the flour mixture and combine with a wooden spoon.

Stir in the oats, dark chocolate and nuts

Spoon the batter onto a pizza tray lined with baking paper, then shape into a neat circle. Bake for 20 minutes at 190C, allow to cool for 5 minutes on the tray and then slide onto wire rack to cool for another 10 minutes.

Cut into slices and serve with glasses of (almond) milk.