Soft and chewy biscuits made up of flaked almonds, glacé cherries, sultanas and mixed with butter and golden syrup. Each biscuit is then spread with a delicious layer of melted dark chocolate on the base. They’re all things sweet, soft, chewy with a slight crisp!
- 3/4 cup (60g) flaked almonds
- 1/3 cup (90g) glacé cherries, halved
- 1/3 cup (60g) sultanas
- 1/3 cup (50g) plain all purpose flour
- 1 tsp orange zest
- 50g (1/4 cup) unsalted butter
- 3 Tbsp (75g) golden syrup
- 180g plain dark chocolate block, broken into squares or roughly chopped
- Preheat oven to 180ºC (350ºF). Line a large baking tray with baking/parchment paper, set aside.
- In a medium-large mixing bowl, add almonds, cherries, sultanas, flour and orange zest. Mix with a wooden spoon until well combined.
- In a small pot, add butter and golden syrup. Place over a low-medium heat and gently melt down butter until smooth and well combined with the syrup. Remove from heat.
- Pour butter and syrup over dry mixture and mix until well combined and dry ingredients are well coated.
- Pick up approx. 1 heaping tablespoon of mixture and dollop onto lined tray. Flatten biscuit out slightly with the back of a spoon.
- Repeat with remaining mixture, ensuring to leave about a 5cm – 10 cm gap between each cookie as they do spread out a little but don’t rise up much.
- Bake for 8-10 minutes until lightly golden all over and they look set around the edges. NOTE: the caramelised liquid can leak out of some biscuits during baking, this is natural!
- Remove from oven and allow to cool a little on the tray for 10 minutes to harden and firm up slightly.
- Carefully remove from tray and transfer to a wire rack to cool completely. Be careful lifting them off the tray as the caramel around the edges will be hot. Use a spatula to help you.
- The florentines will be quite soft but will firm up once they cool.
- When florentines have cooled completely, melt chocolate in a double boiler or microwave until smooth.
- Dollop a little melted chocolate over the flat base of each florentine and gently spread over with the back of a spoon or butterknife. Place back onto wire rack. Repeat with remaining biscuits.
- Transfer rack with florentines to the refrigerator so the chocolate can set. Or leave them at room temperature to set.
- Store in an airtight container, refrigerated, for 1 week. Can also be kept in a dry dark pantry, just keep an eye on them as so the chocolate doesn’t melt if it’s humid. The florentines will firm up if kept refrigerated and will be softer if kept at room temperature.