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Mini chocolate orange florentines
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by Martha Collison
50g plain flour
25g mixed peel
25g dried apricots, finely chopped
50g flaked almonds, roughly chopped
1 orange, finely grated zest
50g light brown soft sugar
50g golden syrup
150g milk chocolate, chopped
1. Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment or a silicon baking sheet.
2. In a small bowl, combine the flour, mixed peel, apricots, almonds and most of the orange zest, reserving a pinch for decoration.
3. Measure the butter, sugar and golden syrup into a saucepan and warm over a low heat until the butter has melted and the mixture is bubbling. Remove from the heat and allow to cool for a minute or two.
4. Pour the dry mixture into the caramel and stir until well combined. Use a teaspoon to spoon small, pound coin-sized amounts of mixture onto the prepared baking tray, allowing lots of space for them to spread in the oven. You will need to cook 2 or 3 batches before all the mixture is used up.
5. Bake for 7-8 minutes, or until golden brown and spread out. Remove from the oven and leave to harden before transferring to a cooling rack and repeating the process with the remaining mixture.
6. Melt the chocolate in a heatproof bowl over a pan of boiling water until the lumps disappear. Use a palette knife or the back of a spoon to spread chocolate over the back of the cooled florentines, then drag a fork in a wiggly line through the melted chocolate. Sprinkle over the remaining orange zest and leave to cool before serving.
Martha’s tip For perfectly round florentines, use a cookie cutter a little larger than your florentines and ‘shuffle’ the biscuits into shape while still warm – encircle each one in a circular motion to make the edges even and smooth.
Typical values per serving: