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White chocolate & ginger florentines

White chocolate & ginger florentines in a gift box and on a stand

White chocolate & ginger florentines

Name: White chocolate & ginger florentines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 20-25
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

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Makes 20-25

Prep: 15 mins

Cook: 30 mins

plus 1 hr setting

A star rating of 5 out of 5.1 ratingRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per florentine (25)

kcal151
fat9g
saturates3g
carbs15g
sugars13g
fibre0g
protein3g
salt0.3g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2021

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