Stem Ginger & Cherry Florentines

  • Total Time

    42m
    • Prep Time

      30m
    • Bake Time

      12m
  • Serves

    12


A quick and easy recipe for traditional chewy Florentines. Perfect for edible Christmas gifts!

Method

  1. Pre-heat the oven to 180°C (fan 160°C,  gas mark 4). Line 2 large baking trays with non-stick baking parchment.

  2. Gently heat together the butter, sugar and golden syrup in a small pan, stirring continuously until the butter has melted.

    • 50g Butter (unsalted)
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 50g Golden syrup
  3. Remove from the heat and stir in the flour. Add the almonds, stem ginger, raisins and glace cherries. Mix well.

    • 50g Almonds (flaked) (toasted)
    • 50g Allinson Plain White Flour
    • 30g Stem ginger (chopped into small pieces)
    • 40g Raisins
    • 40g Glacé cherries
  4. Place teaspoons of the mixture onto the prepared baking trays. Space out at 2.5cm intervals minimum as the Florentines will spread in the oven.

  5. Bake for approximately 12 minutes or until golden brown. Remove from the oven and set aside to cool on the tray before transferring to a cooling rack once set.

  6. Break the chocolate into pieces and melt in a heatproof bowl set over a pan of barely simmering water. Do not allow the base of the bowl to touch the water. Stir the chocolate until just melted, taking care not to overheat.

    • 150g Plain chocolate (70% cocoa)
  7. Spread a little melted chocolate on the flat base side of each Florentines and leave to set chocolate side up.

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