Nestle Florentine Cookies
 
 
Ingredients
  • 2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
  • 2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
  • 1 cup (240 ml) (230 gm) (8 oz) granulated sugar
  • 2/3 cup (160 ml) (95 gm) (3? oz) plain (all purpose) flour ( I used 1 cup)
  • 1/4 cup (60 ml) dark corn syrup
  • 1/4 cup (60 ml) whole milk
  • 1 tsp (5 ml) vanilla extract
  • pinch of salt
  • 1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate
Directions
  1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
  2. Melt butter in a medium saucepan, then remove from the heat.
  3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
  4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
  5. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
  6. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
  7. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
  8. This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).
Recipe by Barbara Bakes™ at https://www.barbarabakes.com/vanilla-bean-panna-cotta-with-strawberry-coulis/