White chocolate & ginger florentines
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr setting
- Makes 20-25
Skip to ingredients
Showing items 1 to 3 of 6
- 75g salted butter
- 75g light muscovado sugar
- 75g golden syrup
- 75g plain flour
- 75g stem ginger(about 4 balls), chopped
- 125g flaked almonds
- 50g pistachioschopped
- 1 orangezested
- 1-2 tsp sea salt flakes
Nutrition: Per florentine (25)
- kcal151
- fat9g
- saturates3g
- carbs15g
- sugars13g
- fibre0g
- protein3g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring for 8-10 mins until smooth and combined. Turn off the heat and whisk in the flour, then the ginger, almonds, pistachios, orange zest and a pinch of salt.
step 2
Scoop 10-12 tablespoons of the mixture onto the prepared baking sheets, leaving room between each for spreading. Bake for 10 mins until golden, then leave to cool on the sheets for 2 mins until firm enough to lift onto a wire rack. Leave to cool completely. Repeat with the remaining florentine mixture.
step 3
Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in 30-second bursts. Carefully flip the florentines over on the wire rack. Spoon the chocolate onto the bases and gently spread it to the edges. When the chocolate has cooled a little, use a fork to draw wavy lines in it, if you like. Leave to set completely (for about 1 hr in a cool room). Will keep in an airtight container for up to two weeks.
