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.
Step 3:
Remove from the heat and stir in the flour. Add the almonds, stem ginger, raisins and glace cherries. Mix well.
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.
Step 7:
Spread a little melted chocolate on the flat base side of each Florentines and leave to set chocolate side up.
Ingredients
- 50g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
- 50g Golden syrup
- 50g Allinson's plain white flour
- 50g Almonds (flaked) (toasted)
- 30g Stem ginger (chopped into small pieces)
- 40g Raisins
- 40g Glacé cherries
- 150g Plain chocolate (70% cocoa)
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Ingredients
- 50g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
- 50g Golden syrup
- 50g Allinson's plain white flour
- 50g Almonds (flaked) (toasted)
- 30g Stem ginger (chopped into small pieces)
- 40g Raisins
- 40g Glacé cherries
- 150g Plain chocolate (70% cocoa)