White chocolate & ginger florentines

Wish someone a happy Christmas with some lovingly presented homemade white chocolate & ginger florentines – they’re sweet, chewy and irresistible

  • Prep:15 mins
    Cook:30 mins
    plus 1 hr setting

Nutrition per serving

  • kcal 151
  • fat 9g
  • saturates 3g
  • carbs 15g
  • sugars 0g
  • fibre 0g
  • protein 3g
  • salt 0.3g


  • 75g salted butter
  • 75g light muscovado sugar
  • 75g golden syrup
  • 75g plain flour
  • 75g stem ginger (about 4 balls), chopped
  • 125g flaked almonds
  • 50g pistachios, chopped
  • 1 orange, zested
  • 1-2 tsp sea salt flakes


  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.

  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.

  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.

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