Almond, Orange & Ginger White Chocolate Florentines

I've swapped out traditional glacé cherries for stem ginger, milk chocolate for white chocolate and I've added in some orange zest too. This is a 1 bowl/saucepan recipe, child friendly, quick and fun to bake and a great way to use up any random bits in the baking cupboard!

Time to prep : 10 minutes

Time to bake : 8 - 10 minutes

Total time to make : under 30 minutes

Servings : makes 16 palm sized florentines

Ingredients

100g butter

100g golden caster sugar (any sugar would work)

100g golden syrup

1/2 tsp salt

100g plain flour (almond meal etc. would work too)

50g glacé or stem ginger, finely chopped

100g slivered almonds

100g macadamias, chopped finely (or any nut)

Zest from 1 orange

200g white chocolate

Method

Pre-heat a fan oven to 175C and line baking trays with greaseproof paper
In a saucepan on a medium heat, melt together the butter, sugar and golden syrup until everything is a thick liquid, add in the pinch of salt and stir until dissolved
Switch off the heat and add in the almonds and macadamias and stir to combine
Add in the flour, ginger and orange zest, stirring everything through until all the flour has been mixed through
Measure a heaped tablespoon per Florentine and use your hands to roll the mixture into a ball then press flat onto the lined baking tray. Use your fingers to press down on each Florentine, moulding them into a rough circle about 1/2cm thick. Leave enough space between each Florentine, if I'm baking 12 large ones I make 4 per baking tray
Bake for 8 - 10 minutes, remove from the oven when they are golden (but not quite browned, we don't want them too crispy)
If any florentines have spread in the oven, use a spoon to gather the mixture back into a circle shape. It will still be very hot and malleable
Wait until the florentines have firmed up on the baking tray before using a flat knife to move them onto a cooling rack
Melt 150g of the white chocolate either the microwave, stirring every 30 seconds, or in a glass bowl over a saucepan of boiling water. Once melted, remove from heat and add in the other 50g to temper the chocolate, stirring until everything is melted
Once the florentines have cooled, cover the bottom of the biscuit in the white chocolate by either using your fingers to gently dunk them in, or a teaspoon to spread it on, or simply pour to drizzle the white chocolate over. Leave to cool, chocolate side up