These Easy Bake Chocolate Florentines biscuits are so delicious that I actually made two batches before I managed to get the pictures of the finished article because I forgot on the first night and by the next day they were nearly all gone!
If you have not had a Florentine before, then they are thin biscuits made with nuts and cherries and normally coated with chocolate on the flat underneath side. They are slightly crisp on the edges and then a fabulous chewy centre awaits!
I now coat half of the batch with chocolate and I leave half uncoated and I kid you not, they are both gorgeous.
The full recipe and directions are below and some handy photos here to reassure you of what it should look like at each stage.
It is best to temper the chocolate and I have written a quick reference post on how to do this the easy way if you are a home cook like me.
These super elegant Florentines are a perfect easy bake which produce the most delicious crispy, chewy, mouth-watering biscuits.
- 50 g Butter
- 50 g Demerara sugar
- 50 g Golden syrup
- 50 g Plain flour
- 50 g Flaked almonds
- 25 g Glacé cherries
- 200 g Dark chocolate
-
Preheat your oven to 180°C/350°F/Gas Mark 4.
Prepare your baking trays with parchment paper/grease proof paper for baking
-
Add the butter, sugar and the golden syrup to a small saucepan and heat gently until the butter has melted.
When this has melted down, remove from the heat and add the flour, glacé cherries and flaked almonds.
-
Mix well with a large wooden spoon.
-
Using a teaspoon, put one level teaspoon onto the baking tray and space 6 spoonfuls evenly over the baking tray. Space well as the mixture spreads during baking.
-
Bake for between 8 and 10 minutes, or until golden-brown. Let them cool on the baking trays before transferring to a cooling rack to cool down completely.
-
Melt the chocolate and temper using the method from my link. On the flat side of the florentine, spread a little melted chocolate until it is evenly covered. Wait 30 seconds and using a fork or the tip of the teaspoon, create a zig zag engraved effect in the chocolate.
Only use a teaspoon per biscuit as they spread more than you think!
