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85pPrice per unit
56.7p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment or a silicon baking sheet.
In a small bowl, combine the flour, mixed peel, apricots, almonds and most of the orange zest, reserving a pinch for decoration.
Measure the butter, sugar and golden syrup into a saucepan and warm over a low heat until the butter has melted and the mixture is bubbling. Remove from the heat and allow to cool for a minute or two.
Pour the dry mixture into the caramel and stir until well combined. Use a teaspoon to spoon small, pound coin-sized amounts of mixture onto the prepared baking tray, allowing lots of space for them to spread in the oven. You will need to cook 2 or 3 batches before all the mixture is used up.
Bake for 7-8 minutes, or until golden brown and spread out. Remove from the oven and leave to harden before transferring to a cooling rack and repeating the process with the remaining mixture.
Melt the chocolate in a heatproof bowl over a pan of boiling water until the lumps disappear. Use a palette knife or the back of a spoon to spread chocolate over the back of the cooled florentines, then drag a fork in a wiggly line through the melted chocolate. Sprinkle over the remaining orange zest and leave to cool before serving.
For perfectly round florentines, use a cookie cutter a little larger than your florentines and ‘shuffle’ the biscuits into shape while still warm – encircle each one in a circular motion to make the edges even and smooth.
Typical values per item when made using specific products in recipe
Energy | 482kJ/ 116kcals |
---|---|
Fat | 7g |
Saturated Fat | 3.6g |
Carbohydrates | 11g |
Sugars | 8.4g |
Fibre | 0.9g |
Protein | 1.6g |
Salt | 0.1g |
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