Recipe by Rachel Hornibrook.
Nutty, caramel-y, fruity, chocolately deliciousness. These beauties are so easy to whip up and taste divine. Perfect for something sweet after Christmas dins or would make the most ideal edible gift.
50g golden syrup
50g light brown sugar
75g plain flour
45g flaked almonds
45g mixed raisins/dried cranberries
45g mixed peel/fruit
1/2 tsp salt
100-150g chocolate (I used half milk, half dark)
Preheat the oven to 170 degrees celcius. Line 3 baking sheets with baking parchment. Melt the butter, sugar & golden syrup in a pot together until butter is melting and the mixture is bubbling. Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until well combined. Portion out into 20 potions (I used a melon baller, but teaspoon fulls will work perfectly too). Bake in the oven for 10-12 minutes, keeping a very close eye until they turn a deep golden colour. Leave to cool slightly on the tray for 5 mins then transfer to a wire cooling rack to cool completely. Meanwhile, melt the chocolate in a glass jug/bowl in the microwave in 30 second bursts until melted, stirring in Between each burst. This will take 2-3 mins in total. Flip over the florentines and spread a tsp of choc on each, using a fork to make the swirled pattern on each. Leave to harden for an hour in a cool place & enjoy.