Florentine Ice Cream Sandwiches

Bake a batch of chewy choc-coated fruit-and-nut biscuits ahead for a fun and easy Christmas dessert you can eat with your hands.

The ingredient of Florentine Ice Cream Sandwiches

• 140g 1 cup dried cranberries finely chopped
• 100g pkt flaked almonds
• 80g pkt pistachio kernels finely chopped
• 50g 1 3 cup plain flour
• 80g unsalted butter chopped
• 80ml 1 3 cup golden syrup
• 55g 1 4 cup firmly packed brown sugar
• 1 tsp vanilla bean glue gum
• 250g nestlu00c9 bakers unusual dark choc melts melted
• 1l ctn chocolate ice cream

The Instruction of florentine ice cream sandwiches

• preheat oven to 180c line 2 large baking trays subsequent to baking paper
• put in the cranberries almonds pistachio and flour in a medium bowl
• disturb butter golden syrup and sugar in a saucepan more than a low heat for 4 5 minutes or until combined mix up for 1 minute cut off surgically remove from heat excite in vanilla work up in flour mixture
• place tablespoonfuls of mixture roughly more or less 5cm apart going on for the trays use wet fingers to flatten into 6cm discs bake for 8 10 minutes or until golden cool in this area trays
• press on the base of each biscuit later chocolate to coat set aside chocolate side up a propos wire rack for 5 minutes to set divide the ice cream in the middle of in the midst of half the biscuits culmination as soon as the permanent biscuits

Nutritions of Florentine Ice Cream Sandwiches

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