Easy Chocolate Florentines
15 mins 
12 florentines 
I had no idea that how quick and easy these Chocolate Florentines were to make. Obviously, this will not help my addiction to these moreish, buttery bites! Aside from being a great way to showcase the power of chocolate chips, theis Easy Chocolate Florentines recipe only requires small quantities, making this the perfect way to use up the last few grams from a bag or a tub in your cupboard. And they are a great spur-of-the-moment bake when you have unannounced guests. A neatly presented box of these would also make a rather lovely little gift, so make sure you add it to your list of recipes for ‘random acts of baked kindness’
You can of course swap any of the fruit or nut ingredients on the recipe with another of your choice. For a nut free alternative, use Food Thoughts Roasted Cacao Nibs and experience their chocolatey yet nut-free crunch.
Recipe created by cake designer Charlotte White
You will need
- 50g unsalted butter
- 50g light muscovado sugar
- 50g golden syrup
- 50g plain flour
- For the above ingredients, choose either the Dark or Light ingredients listed to make 12 Florentines
- DARK CACAO CHOCOLATE version:
- 50g California raisins
- 50g walnuts
- 25g blanched almonds
- 15g glace ginger
- 75g Food Thoughts Luxury Dark Chocolate Chips
- WHITE CACAO CHOCOLATE Version:
- 50g dried cranberries
- 50g pistachios
- 25g blanched almonds
- orange zest
- 75g Food Thoughts Luxury White Chocolate Chips
- YOU WILL NEED:
- 2x baking sheets lined with baking parchment a selection of festive sprinkles
- Preheated oven 180⁰C / 350⁰F / Gas Mark 4
Method
Weigh butter, sugar, and golden syrup into a saucepan and heat gently until all has melted. Ensure that the sugar is stirred into the melted butter and syrup and remove from the heat.
Add the flour to the melted ingredients and stir to combine. You do not need to heat the flour – I’m just saving you from having to wash up another bowl.
Now comes the time to choose whether you are going to the dark side or the light side – whichever set of ingredients you choose, you will need to finely chop everything EXCEPT the chocolate which you should set aside for later. Stir the chopped ingredients into the saucepan.
The mixture in your saucepan will make 12 Florentines. Use a pair of teaspoons to dollop mixture onto 2 lined baking sheets, 6 per sheet. Trust me, these will spread and flatten themselves out completely in the oven.
Bake for 7-8 minutes until flat and golden brown. They may still be bubbling when you take them out of the oven but this is fine. Allow to cool for a few minutes before transferring the baking parchment to a cooling rack.
Once completely cool, melt the Chocolate Chips (dark or white) cautiously in a microwave. 30 seconds to start with, then stir. Then go in 20 second intervals and stop heating when only a few lumps remain as these will melt in the heat of the bowl.
Flip each Florentine onto its face and spread its reverse side with melted chocolate and then sprinkle with festive sprinkles. Allow to set before packaging or devouring.
