Description
Delight in these crisp and chewy White Chocolate & Ginger Florentines, featuring a rich blend of caramelized butter, muscovado sugar, golden syrup, chopped stem ginger, flaked almonds, and pistachios, finished with aromatic orange zest and a decadent white chocolate base. Perfect for an elegant tea-time treat or a festive dessert, these florentines balance sweet, spicy, and nutty flavors with a delightful crunch.
Ingredients
Scale
Florentine Mixture
- 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
- 1–2 tsp sea salt flakes
Chocolate Coating
- 100g white chocolate
Instructions
- Preheat and prepare baking sheets: Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment to prevent sticking and ensure easy cleanup.
- Melt butter, sugar, and syrup: In a small saucepan over low heat, melt together the salted butter, light muscovado sugar, and golden syrup, stirring continuously for 8-10 minutes until the mixture is smooth and fully combined.
- Add flour and mix in ingredients: Remove the pan from heat and whisk in the plain flour thoroughly, then fold in the chopped stem ginger, flaked almonds, chopped pistachios, orange zest, and a pinch of sea salt flakes until the mixture is well combined.
- Form florentines on baking sheets: Using a tablespoon, scoop 10-12 portions of the mixture onto each prepared baking sheet, spacing them well apart to allow spreading during baking.
- Bake until golden: Place the trays in the oven and bake for 10 minutes, or until the florentines turn golden brown.
- Cool on baking sheets: Remove the trays from the oven and allow the florentines to cool on the sheets for 2 minutes so they firm up enough to transfer to a wire rack.
- Cool completely on wire rack: Carefully lift the florentines and place them on a wire rack to cool fully, allowing them to set with a crisp texture.
- Repeat baking with remaining mixture: Use the remaining batter to repeat the baking, cooling, and transferring steps.
- Melt white chocolate: Gently melt white chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water, or carefully melt in 30-second intervals in a microwave until smooth.
- Coat florentines with chocolate: Flip each cooled florentine over on the wire rack and spoon the melted white chocolate onto the bases, spreading gently to the edges for an even coating.
- Add decorative wavy lines: Once the chocolate cools slightly but is still pliable, use a fork to draw decorative wavy lines across the surface if desired.
- Set chocolate completely: Allow the chocolate to set fully at room temperature in a cool room for about 1 hour before serving or storing.
- Storage: Store the florentines in an airtight container; they will keep fresh for up to two weeks.
Notes
- Use parchment-lined baking sheets to prevent sticking and ensure easy transfer.
- Ensure the white chocolate is melted gently to avoid burning or seizing.
- Allow enough spacing when scooping mixture to accommodate spreading during baking.
- For sharper orange zest flavor, use a microplane to zest just the bright outer layer.
- These florentines are perfect for gifting; package in a decorative tin or box.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: white chocolate florentines, ginger florentines, nutty cookies, Christmas biscuits, caramel florentines, orange zest desserts
