Almond, orange & ginger florentines

Present these florentines as part of a foodies gift box at Christmas. With ginger, orange, almonds, and a chocolate topping, they’re deliciously decadent

Prep:25 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 227
fat 14g
saturates 6g
carbs 21g
sugars 0g
fibre 1g
protein 4g
salt 0.2g

Ingredients

flavourless oil , for the tin
50g salted butter
50g light brown muscovado sugar
50g golden syrup
50g plain flour
50g stem ginger , roughly chopped
125g flaked almonds
2 oranges , zested
175g dark chocolate
175g white chocolate

Method

Heat the oven to 180C/160C fan/gas 4. Lightly brush the base and sides of a 12-hole muffin tin with oil. Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour, then add the ginger, flaked almonds and orange zest.
Scoop 1 flat tbsp of the mixture into each hole of the muffin tin. You may be left with some mixture, but you can bake in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to transfer to a wire rack and cool completely. Repeat with any of the remaining mixture.
Melt the dark and white chocolate in two different bowls, each over a simmering saucepan of water (ensuring the bowls don’t touch the water), or in the microwave in 30-second bursts. Dip half of a cooled florentine in the dark chocolate then drizzle over the white chocolate. Leave to set on a wire rack. Will keep in an airtight container for one week.