There are so many recipes out there for these beautiful biscuits. I have used many and tried and failed lots of times before finding this one from Mary Berry. It is the only one I use and it hasn’t failed me yet. 👍
100g golden syrup
100g demerara sugar
50g almond slithers
50g Walnuts, chopped small
100g candied peel
50g glace cherries
100g plain flour
300g 70% dark chocolate
Line 3 baking trays with wax paper and preheat the oven to 180°c.
In a large saucepan, melt the butter, sugar and golden syrup and stir until combined.
Remove from the heat and add the nuts and fruit and then the flour.
Stir really well.
Add 1 tsp mix to the prepared baking trays, leaving room for them to spread, I put 6 on each tray.
Bake for 8 to 10 minutes, watching carefully to avoid burning them.
Halfway through, open the oven door and using a palette knife just shape them into a circular form, as they spread the lose shape.
Leave to cool and harden a little before transferring to a cooling rack.
Continue until all the mixture has been used.
Once all the florentines have cooled, melt the chocolate and paint it on the bottom of each one using a brush. If you try to dip it the florentine will break.
Place chocolate side up in the fridge and leave to set.
That’s it. Enjoy with a cup of tea!