- Makes: 24
- Prep: 25 minutes
- Bake: 15 minutes
- 3 baking trays, lined with baking paper
- 5-6cm round cutter (optional)
- 50g unsalted butter
- 50g caster sugar
- 50g golden syrup
- 50g plain fl.our
- 50g flaked almonds
- 50g candied orange peel, chopped into 5mm dice
- 50 crystallised ginger, chopped into 5mm dice
- 150g orange-flavoured milk chocolate, broken into pieces
1. Heat the oven to 180°C/160°C fan/Gas 4.
2. Place the butter, sugar and syrup in a small pan and cook over a medium heat for 2-3 minutes, stirring until the sugar dissolves.
3. Remove from the heat and add the flour, almonds, orange peel and crystallised ginger. Stir until combined, taking care not to break up the flaked almonds.
4. Using a 1 teaspoon measuring spoon, place 24 equal mounds of the mixture onto the lined baking trays, spacing the mounds well apart. (Using a measuring spoon will help you get evenly sized biscuits.)
5. Bake for 10 minutes, until golden brown, then remove from the oven. If you want neat edges, use the round cutter to push any uneven edges into a neat circle, while the florentines are still warm on the baking trays.
6. Leave the florentines to cool on the trays for about 10 minutes, then transfer to a wire rack to cool completely.
7. Melt the chocolate in a bowl set over a pan of gently simmering water. Turn the florentines upside down on the wire rack and spread the chocolate over the bases. Leave to set at room temperature for 5-10 minutes, then use a fork to make ripples in the chocolate. Leave to set completely.
Recipes adapted from The Great British Bake Off: Love to Bake with recipes by Paul Hollywood, Prue Leith & The Bakers (Sphere, £22).
Photography by Jamie Orlando-Smith.