DARK CHOCOLATE FLORENTINES RECIPES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease two oven trays; line with baking paper.
• Combine sultanas, corn flakes, peanuts, cherries and condensed milk in a large bowl.
• Drop rounded tablespoons of mixture, about 5cm (2 inches) apart, on oven trays.
• Bake about 5 minutes; cool on trays.
• Melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don't allow water to touch base of bowl). Spread cooled florentine bases with chocolate; allow to set at room temperature.