Festive Florentines

I had no idea that Florentines were so quick and easy to make. This will not help my addiction to these moreish, buttery bites! Aside from being a great way to showcase festive flavours, the small quantities required make these great for using up the last few grams from a bag in your cupboard or a spur-of-the-moment bake when you have unannounced guests.
A neatly presented box of these would also make a rather lovely gift.

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Ingredients

50g unsalted butter
50g light muscovado sugar
50g golden syrup
50g plain flour
For the above ingredients, choose either the Dark or Light ingredients listed
For the Dark:
50g California raisins
50g walnuts
25g blanched almonds
15g glace ginger
75g Food Thoughts 70% Dark Cacao Melts
For the Light:
50g dried cranberries
50g pistachios
25g blanched almonds
orange zest
75g Food Thoughts 35% White Cacao Melts

Information

 12  Servings
 10  Minutes Preparation
 8  Minutes Bake
 10  Minutes Decoration

You will need 2x baking sheets, lined with baking parchment

180⁰C / 375⁰F / Gas Mark 4 Oven Pre-heated


1

Weigh butter, sugar, and golden syrup into a saucepan and heat gently until all has melted. Ensure that the sugar is stirred into the melted butter and syrup and remove from the heat.

2

Add the flour to the melted ingredients and stir to combine. You do not need to heat the flour – I’m just saving you from having to wash up another bowl.



3

Now comes the time to choose whether you are going to the dark side or the light side – whichever set of ingredients you choose, you will need to finely chop everything EXCEPT the chocolate which you should set aside for later. Stir the chopped ingredients into the saucepan.

4

The mixture in your saucepan will make 12 Florentines. Use a pair of teaspoons to dollop mixture onto 2 lined baking sheets, 6 per sheet. Trust me, these will spread and flatten themselves out completely in the oven.

5

Bake for 7-8 minutes until flat and golden brown. They may still be bubbling when you take them out of the oven but this is fine. Allow to cool for a few minutes before transferring the baking parchment to a cooling rack.

“Ditch the 3-for-2 this Christmas and give a box of home made Florentines instead!”

6

Once completely cool, melt the Cacao Melts (dark or white) cautiously in a microwave. 30 seconds to start with then stir. I go in 20 second intervals after this and stop heating when only a few lumps remain as these will melt in the heat of the bowl.

7


Flip each Florentine onto its face and spread its reverse side with melted chocolate and then sprinkle with festive sprinkles. Allow to set before packaging or devouring.

Video Tutorial