Cookies & biscuits · Original adaptation
Dark Chocolate Florentines Recipe
Thin caramelized almond-and-fruit biscuits backed with dark chocolate and finished with a simple forked pattern.
Inspired by The Great British Bake Off, Season 5, Episode 2
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Dark Chocolate Florentines
- Prep
- 25 min
- Bake
- 14 min
- Total
- 39 min
- Makes
- 16 Florentines
Ingredients
- 50 g unsalted butter
- 50 g light brown sugar
- 50 g golden syrup
- 50 g plain flour
- 60 g flaked almonds, roughly chopped
- 40 g candied peel, finely chopped
- 40 g dried cranberries, finely chopped
- 150 g dark chocolate
Method
Heat the oven to 180 C, or 160 C fan, and line two baking sheets with baking paper.
Melt the butter, sugar, and golden syrup gently. Remove from the heat and stir in the flour, almonds, peel, and cranberries.
Drop level teaspoons onto the sheets, leaving at least 7 cm between them. Flatten each mound slightly.
Bake one sheet at a time for 10 to 12 minutes, until spread, lacy, and amber at the edges. Cool on the sheet until firm.
Melt and temper the chocolate. Spread it over each flat underside, allow it to thicken slightly, then draw wavy lines through it with a fork and leave to set.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
