White chocolate & ginger florentines

MAKES 20-25 PREP 15 mins plus

1 hr setting COOK 30 mins EASY V

75g salted butter

75g light muscovado sugar 75g golden syrup

75g plain flour

75g stem ginger (about 4 balls),

chopped

125g flaked almonds

50g pistachios, chopped 1 orange, zested

200g white chocolate

1-2 tsp sea salt flakes

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 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 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.

PER FLORENTINE (25) 151 kcals • fat 9g • saturates 3g • carbs 15g • sugars 13g • fibre none • protein 3g • salt 0.3g