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Nutrition: Per serving (15)

  • kcal227
  • fat14g
  • saturates6g
  • carbs21g
  • sugars17g
  • fibre1g
  • protein4g
  • salt0.2g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Lightly brush the base and sides of a 12-hole muffin tin with oil. Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour, then add the ginger, flaked almonds and orange zest.

  • step 2

    Scoop 1 flat tbsp of the mixture into each hole of the muffin tin. You may be left with some mixture, but you can bake in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to transfer to a wire rack and cool completely. Repeat with any of the remaining mixture.

  • step 3

    Melt the dark and white chocolate in two different bowls, each over a simmering saucepan of water (ensuring the bowls don’t touch the water), or in the microwave in 30-second bursts. Dip half of a cooled florentine in the dark chocolate then drizzle over the white chocolate. Leave to set on a wire rack. Will keep in an airtight container for one week.

Recipe from Good Food magazine, Christmas 2023

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.5 out of 5.4 ratings

ojluck

Best to use roasted flaked almonds, or roast them yourself, as it adds ‘crunch’.

medisin

Cooked nuts will always be superior to raw, in texture as well as flavour.

Katy Holiday avatar

Katy Holiday

I had issues with them not cooking evenly (crispy at the edges but soft in the middle) and sticking to the pan. I think spreading out the mix on a flat tray lined with baking parchment would work better than greased muffin tins.

medisin

Definitely. Never seen them cooked in muffin tins before, it’s standard practice to use a baking tray lined with baking paper.

jabbagold

question

Do you use crystallised stem ginger or stem ginger in syrup?

medisin

Either. But crystallised ginger isn’t usually labelled as “stem” so I think they mean the stuff in the syrup. No idea why that’s called stem though, since all ginger is root ginger…

fi_adnett

question

Would these freeze ok or go soft?

TonyLatimer

Like Ali, I found the florentines too soft because they needed to be thinner. Next time, instead of using bun tins I'll try baking them flat on a sheet. They were delicious, but go easy on the chocolate so as not to hide the orange and ginger.

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