White chocolate & ginger florentines

• salted butter↗75g g
• light muscovado sugar↗75g g
• golden syrup↗75g g
• plain flour↗75g g
• stem ginger↗75g g

  about 4 balls, chopped

• almonds↗125g flaked g

  flaked

• pistachios↗50g g

  chopped

• orange↗1

  zested

• sea salt flakes↗1-2 tsp tsp

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring for 8-10 mins until smooth and combined. Turn off the heat and whisk in the flour, then the ginger, almonds, pistachios, orange zest and a pinch of salt.

2. 2

   Scoop 10-12 tablespoons of the mixture onto the prepared baking sheets, leaving room between each for spreading. Bake for 10 mins until golden, then leave to cool on the sheets for 2 mins until firm enough to lift onto a wire rack. Leave to cool completely. Repeat with the remaining florentine mixture.

3. 3

   Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in 30-second bursts. Carefully flip the florentines over on the wire rack. Spoon the chocolate onto the bases and gently spread it to the edges. When the chocolate has cooled a little, use a fork to draw wavy lines in it, if you like. Leave to set completely (for about 1 hr in a cool room). Will keep in an airtight container for up to two weeks.