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Chocolate Ginger Florentines

I'm not big into biscuits. Soggy biscuit in tea is not really the vibe i'm after from a sweet treat in the afternoon. I want something with a bit of texture, that goes well with tea or coffee and has chocolate involved in a big way. Florentines get my vote.

This is a classic florentine recipe but with ginger, both in candied form and dried form. Spicy ginger and zesty orange stops these treats from being too sweet. And they look so pretty so good for gifts.



50g of butter

50g of light brown sugar

50g plain flour

1 tsp of dried ginger

50g glacé ginger (chopped)

50g of glacé cherries (chopped)

30g pistachios (chopped)

30g hazelnuts (chopped)

40g flaked almonds

2 oranges (zest only)

180 dark cooking chocolate



  1. Heat the oven to 180C, and line 2 large flat baking tray with greaseproof paper

  2. Get all of your nuts chopped roughly in a bowl, add the roughly chopped ginger and glacé cherrie

  3. Melt the butter, sugar and golden syrup in a pan gently

  4. Once melted remove from the heat, and whisk in the flour, dried ginger and the bowl of dried fruit/ nuts

  5. Mix in the grated orange.

  6. Scoop about 20/22 servings of the mixture using a teaspoon onto the baking trays.

  7. Try to ensure they are even and have room as they spread when cooking. If needed use an extra tray.

  8. Bake for 12 mins, remove from oven. Pop onto a wire rack and leave to cool completely.

  9. Once cooled, melt the chocolate in 30second bursts in the microwave stirring every time to ensure it doesn’t overcook.

  10. Spoon a generous amount chocolate onto the base of the florentine, ensuring it’s fully coated.

  11. Leave them to cook for just under 10 mins and once the the chocolate is cooler and thickened you can use the base of a fork to draw the wavy lines across the chocolate.

  12. Made this at Christmas and everyone went mad for them. This is a classic florentine recipe but with ginger, both in candied form and dried form.

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