Florentine Fingers

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Chocolate-dipped Florentines
These pretty Florentines make a lovely food gift or addition to an afternoon tea spread. Children will also love getting involved with the baking too.
Chocolate-Dip-Florentines-recipe,-The-Icing-on-the-Cake,-Juliet-Stallwood
Makes: 8
Preparation time: 20 minutes, plus setting time
Cooking time: 13 minutes

You will need
20g salted butter
70g golden caster sugar
3 tbsp double cream
1 heaped tbsp plain flour
60g flaked almonds
60g preserved stem ginger in syrup, drained and finely chopped
Finely grated zest of 1 orange
150g dark or milk chocolate, or half of each

Method
1. Preheat the oven to 180˚C/gas mark 4. Put the butter, sugar and cream in a saucepan and heat, stirring continuously, over a medium heat until the butter has melted and the sugar has dissolved. Stir in the flour, then add the almonds, stem ginger and orange zest and cook, stirring continuously, until thoroughly combined. Remove the pan from the heat.
2. Spoon the mixture into a 20 by 20 centimetre baking tin lined with baking paper, then level with a metal spoon. Bake for 13 minutes or until golden brown. Remove from the oven and leave to cool in the tin for five minutes. Without removing the baking paper, remove the Florentine from the tin and place on a flat surface. While it is still warm, cut the Florentine into eight fingers with the sharp knife. Transfer the fingers to a wire rack and leave to cool completely.
3. Put the chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until it’s melted. Alternatively, put the chocolate in a microwavable bowl and microwave, uncovered, on medium for two minutes until melted, stirring every 30 seconds to ensure the chocolate does not burn.
4. Dip the end of each Florentine finger into the melted chocolate, then transfer them to fresh tray lined with clean baking paper. Leave the Florentines for at least 10 to 15 minutes, uncovered, in a cool, dry place to allow the chocolate to set.