Florentine

I think that I post a lot of cookie recipes lately.

I have to bake the cookie at least 1 time a week, the main reason is my family members love to eat it ^^. I have to bake and put the cookie in the jar on the counter so they can eat it any time that they want.
Anyway, I try to bake a new recipe each time otherwise I will be bored, haha. But there is one thing that I have to keep in mind as the cookie that I bake will be stored at room temperature so most of them are the cookie that's quite dry (a soft cookie is not suitable for this time).
And I bake a smaller batch too, as it will be finished quickly while it's still delicious.
Today is another small and easy cookie recipe: Florentine. This recipe will give you 9 pieces of the cookie (using 15x15 cm pan).
It's very easy to make because it uses oil for the base of the cookie all you have to mix all the ingredients together, that's all.
The topping of the Florentine is very easy to make too, by boiling whipping cream, butter, sugar, and honey together until beige in color, after mixing it with sliced almonds and baking you will get delicious almond caramel.
Serve this delicious cookie with (black and hot) coffee or tea is my favorite way of enjoying it!

English: Florentine
สูตรภาษาไทย: คุกกี้ฟลอเรนทีน 
日本語のレシピ：フロランタン
Youtube: คุกกี้ฟลอเรนทีน /Florentine/ フロランタン

Florentine 

15 x 15 cm. Pan

Base
75 g ................... Cake Flour
.......................... Pinch of Salt
15 g ................... Granulated sugar
25 g .................. King Rice bran oil
1 tbsp ............... Milk

Topping
40 g .................. Unsalted butter
40 g .................. Whipping cream
30 g .................. Granulated sugar
15 g ................... Honey
.......................... Pinch of Salt
50 g .................. Sliced almonds

Preheat an oven to 180℃
Have ready 15 x15 cm. pan.

 Put the flour, salt, and sugar into a bowl, mix to combine.

 I use King rice bran oil.

 Put the rice bran oil into the bowl, and mix to combine.

 Pour the milk into the bowl, and mix to combine.

 Put the pastry into the prepared pan, spread, and level the top.
Bake for 13-15 minutes.

 While baking the base make the topping.
Put the butter, whipping cream, sugar, honey, and salt into a saucepan.

 Place over medium heat.
Cook until becomes beige in color.

 Remove from the heat, and put the sliced almonds into the pan.

 Mix to combine.

 Remove the base from the oven.

 Pout the hot topping mixture over the base, and level the topping.

Bake for 13-15 minutes more or until golden brown.
Let the Florentine cool completely.

Cut into pieces before serving.

Florentine