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

Ingredients

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

Method

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.
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.
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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