Stem Ginger & Cherry Florentines
Method
Step 1:
Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Line 2 large baking trays with non-stick baking parchment.
Step 2:
Gently heat together the butter, sugar and golden syrup in a small pan, stirring continuously until the butter has melted.
Step 3:
Remove from the heat and stir in the flour. Add the almonds, stem ginger, raisins and glace cherries. Mix well.
Step 4:
Place teaspoons of the mixture onto the prepared baking trays. Space out at 2.5cm intervals minimum as the Florentines will spread in the oven.
Step 5:
Bake for approximately 12 minutes or until golden brown. Remove from the oven and set aside to cool on the tray before transferring to a cooling rack once set.
Step 6:
Break the chocolate into pieces and melt in a heatproof bowl set over a pan of barely simmering water. Do not allow the base of the bowl to touch the water. Stir the chocolate until just melted, taking care not to overheat.
Step 7:
Spread a little melted chocolate on the flat base side of each Florentines and leave to set chocolate side up.
