Florentines

• salted butter↗50g g
• light muscovado sugar↗50g g
• golden syrup↗50g g
• plain flour↗50g g
• cherry jam↗50g g

  sliced

• almond pieces↗75g g
• pistachios↗50g g

  sliced

• oranges↗2

  zest

• dark chocolate↗175g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C (gas 4). Line two baking trays with parchment paper. Melt the butter, sugar and golden syrup in a small saucepan over low heat, stirring frequently. Remove from heat and whisk in the flour, then add the cherries, almond pieces, pistachios and orange zest.

2. 2

   Spoon ten equal heaping tablespoons of the mixture onto the trays, leaving space for spreading. Work in batches. Bake for 10 minutes until golden. Let cool for 2 minutes until firm enough to lift onto a rack. Cool completely. Repeat with the remaining mixture.

3. 3

   Melt the chocolate in a bowl over a saucepan of simmering water or in the microwave in short 30‑second intervals. Turn the Florentines onto a rack. Spread chocolate over the base of each Florentine and gently spread to the edges. When the chocolate has set enough to hold its shape, use a fork to draw wavy lines on the chocolate. Let set and store in an airtight container.