Our Christmas tree is up! I’m so excited. My housemates were hanging out for me to come home so we could decorate it together. Unfortunately we don’t have a real tree but I will be acquiring a pine scented candle sometime soon so we’ll still have that amazing Christmas scent. Mmm. Christmas. Pine. 



It was absolutely amazing to be able to take two weeks off work and hang out with my cousins in sunny Perth but I’m also really happy to be back home. There’s nothing quite like the comfort of familiarity, and especially your own bed.


stacked (again)

Also, it feels more like Christmas now I’m back home. Christmas carols are in the air, decorations are up and our tree is the best tree ever. (Apart from its falseness. But we’re in a rental and we don’t need the hassle of a real tree.)


Here’s to trees.


100 g unsalted butter

125 g caster sugar

2 tbsp honey

125 ml cream

140 g dried cherries, roughly chopped

230 g flaked almonds

50 g plain flour

100 g dark chocolate (70%)

Preheat oven to 180°C/350°F and line two baking trays with baking paper. Set aside.

Melt butter in a medium sized saucepan over low heat. Add sugar, honey and cream; cook on low heat until the mixture reaches soft ball stage. This is when if you drop a bit of the mixture into a glass of ice water it will form a soft, malleable ball.

Take off the heat and stir in the cherries and the flaked almonds, then the flour. Drop tablespoons of the mixture onto the baking trays, with at least two inches of space in between each biscuit. They will definitely spread.

Bake for eight minutes, then take out of the oven and neaten up the edges with a bench scraper or butter knife. Bake a further seven minutes then neaten up the edges again. Let cool completely on the trays.

Melt the chocolate in the microwave on short bursts or over a double boiler. Spread a thin layer over the base of each florentine and let set before eating. (You may need to place your florentines in the fridge for this step.) Bring to a backyard gig and let your friends devour.

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