Stem ginger & cherry florentines - recipe

Stem ginger & cherry florentines

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  1. 1

    Pre-heat the oven to 180°C (fan 160°C,  gas mark 4). Line 2 large baking trays with non-stick baking parchment.

  2. 2

    Gently heat together the butter, sugar and golden syrup in a small pan, stirring continuously until the butter has melted.

    For this step you'll need:

    • 50g Butter (unsalted)
    • 50g Unrefined light muscovado sugar
    • 50g Golden syrup
  3. 3

    Remove from the heat and stir in the flour. Add the almonds, stem ginger, raisins and glace cherries. Mix well.

    For this step you'll need:

    • 50g Plain white flour
    • 50g Almonds (flaked) toasted
    • 30g Stem ginger chopped into small pieces
    • 40g Raisins
    • 40g Glace cherries
  4. 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.

  5. 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.

  6. 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.

    For this step you'll need:

    • 150g Plain chocolate (70% cocoa)
  7. 7

    Spread a little melted chocolate on the flat base side of each Florentines and leave to set chocolate side up.

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