Stem Ginger & Cherry Florentines
About the bake
A quick and easy recipe for traditional chewy Florentines. Perfect for edible Christmas gifts!
Method
Step 1
Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Line 2 large baking trays with non-stick baking parchment.
Step 2
Gently heat together the butter, sugar and golden syrup in a small pan, stirring continuously until the butter has melted.
Ingredients for this step
- Butter (unsalted) (50g)
- Billington's Unrefined Light Muscovado Sugar (50g)
- Silver Spoon Golden Syrup (50g)
Step 3
Remove from the heat and stir in the flour. Add the almonds, stem ginger, raisins and glace cherries. Mix well.
Ingredients for this step
- Almonds (flaked) (toasted) (50g)
- Allinson's plain white flour (50g)
- Stem ginger (chopped into small pieces) (30g)
- Raisins (40g)
- Glacé cherries (40g)
Step 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.
Step 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.
Step 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.
Ingredients for this step
- Plain chocolate (70% cocoa) (150g)
Step 7
Spread a little melted chocolate on the flat base side of each Florentines and leave to set chocolate side up.
Ingredients
- 50gButter (unsalted)
- 50gBillington's Unrefined Light Muscovado Sugar
- 50gSilver Spoon Golden Syrup
- 50gAllinson's plain white flour
- 50gAlmonds (flaked) (toasted)
- 30gStem ginger (chopped into small pieces)
- 40gRaisins
- 40gGlacé cherries
- 150gPlain chocolate (70% cocoa)
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?