Ok so I have to confess I was ever so slightly obsessed with The Great British Bake Off over the summer. Let’s be fair, I’m pretty sure I wasn’t the only one drooling over the delicious morsels they would make each week, and each time I would be in complete awe of their skill and creativity. So here’s my version of the chocolate Florentines, just in time for Christmas as featured in one of Mary Berry’s technical challenges.
As with most of the recipes on this blog, you’ll be surprised at how easy these are to make and I apologize in advance at the poor decorating of the chocolate. Traditionally made with a zigzag pattern with a fork, I soon gave up and just spread a layer of chocolate over the top with a knife or spatula…enjoy!
- 50g salted butter
- 50g honey or demerara sugar if you have.
- 50g golden syrup
- 50g plain flour
- 25g finely chopped dried cranberries
- 25g finely chopped candied peel ( I used Italian mixed peel)
- 25g finely chopped flaked almonds
- 25h finely chopped walnut pieces
- 200g of good quality dark chocolate
- Pre heat the oven o 180C/350/ gas mark 4
- Add the butter , honey ( or sugar) and syrup into a pan a heat until all the butter has melted and remove from heat.
- Add the flour, cranberries, candied peel , flakes almonds and walnut pieces into the pan and mix well.
- Line a baking sheet with baking parchment and then spoon 6 dollops on to the sheet, 1 teaspoon for each Florentine is enough. Just make sure you leave enough room for the biscuits to spread as they bake.
- Bake the Florentines for approx 10 minutes until golden brown. Leave to cool alittle until they are firm enough to lift up and place on the cooling rack.
- Break 100g of the chocolate into a heatproof bowl and set over a pan of simmering hot water. Stir frequently until the chocolate reaches 53C, meanwhile finely chop the remaining 100g of chocolate.
- Remove the bowl from the pan and add the finely chopped chocolate. Stir until the chocolate cools to 26C.
- Spread a little chocolate over the flat base of each of the Florentine then use a fork mark a zigzag into the chocolate. Try and resist and leave to set chocolate side up on baking parchment or cooling rack. You should get around 18 Florentines with these measurements.