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Title: Ginger And Almond Florentines
Categories: Cookies
Yield: 18 Cookies

1 3/4 oz Unsalted butter (50 g);
- softened, plus extra
- for greasing
1 3/4 oz Soft brown sugar (50 g)
1 3/4 oz Golden syrup (50 g)
1 3/4 oz Plain flour (50 g)
2 3/4 oz Crystallised ginger (75 g);
- finely chopped
1 3/4 oz Flaked almonds (50 g)
1 Orange; zest of
7 oz Dark chocolate (200 g)
2 1/2 oz White chocolate (65 g)

Preparation time: 1 hours
Cooking time: 30 minutes

These gorgeous chewy, chocolate coated florentines make a beautiful
gift, if you can bear to part with them!

Traditionally they have one side covered in chocolate, but that
doesn't agree with me--where am I supposed to hold it without getting
melted chocolate all over my fingers? So I like to half dip. No messy
fingers and I get to taste the florentines in two different ways.

Preheat the oven to 200?C/180?C Fan/Gas 6/400?F. Line and very
lightly grease 3 baking trays. To make the florentines, place the
butter, sugar and golden syrup in a saucepan and heat until the sugar
has dissolved and there are no more granules. Take off the heat and
add the flour, ginger, almonds and orange zest and mix to thoroughly
combine.

Take teaspoons of the mixture and pop 6 equal mounds on each tray,
leaving plenty of room for them to spread during baking. Bake for 8
minutes. As soon as they are light golden in the centre and just
slightly darker on the outside, they are ready. They are still
fragile when very hot so leave to rest for about 5 minutes before you
even think about moving them.

Have a wire rack ready and gently, using a palette knife, transfer
them one-by-one to cool on the rack. Once they have cooled
completely, they are ready to dip.

Melt the chocolate in separate bowls. This can be done by placing the
chocolate bowls over saucepans of gently simmering water, making sure
the bowls do not touch the water, or in the microwave in short
bursts. Make sure to put the dark chocolate in a bowl deep enough for
dipping the florentines. Add the melted white chocolate in swirls
directly on top of the melted dark chocolate, then use a skewer to
create swirls.

Take each biscuit and dip half in, then leave to set on the trays
with the baking paper that they baked on initially. Leave the
chocolate to set and they are ready to eat!

Recipe by Nadiya Hussain

Recipe FROM:
<https://www.bbc.co.uk/food/recipes/ginger_and_almond_61353>

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