Almond Florentines

Makes 12 175g flaked almonds 50g butter 50g demerara sugar 50g golden syrup 60g plain flour 150g white cooking chocolate, broken into pieces baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and line a large oven tray with baking paper. In a large saucepan, combine the butter, demerara sugar and golden syrup, then heat for 2 mins, stirring all the while. Off the heat, stir in the plain flour until completely integrated. Mix in the almonds.

Spoon approximately 2 rounded tbsp of the mixture onto the prepared tray in mounds, well spaced out from each other, so there are 12 in total. Bake for 5-7 mins until golden. Allow to cool completely.

Place the white chocolate in a microwaveable bowl. Melt for 1-1½ mins until the chocolate can be stirred smooth. Dip one side of each biscuit into the chocolate, covering just that one side. Place the biscuits, chocolate side up, on a wire rack to set. Serve, chocolate side up.