Chocolate Florentines

These sophisticated biscuit/chocolate treat hybrid are deceptively simple to rustle up, and they make wonderful gifts, featuring Pistachios, Almonds and Cranberries. Once you’ve mastered the technique, try experimenting with your favourite nuts and dried fruits.

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• 50g Ivy’s reserve salted butter
• 50g caster sugar
• 30g golden syrup
• 50g plain flour
• 65g flaked almonds
• 50g pistachios, roughly chopped
• 40g dried cranberries, or cherries
• 1 orange, zest only
• 150g dark chocolate (around 70% cocoa solids)

1. Preheat the oven to 180°C. Line two baking trays with non-stick parchment.
2. In a small saucepan, melt the butter, caster sugar, and golden syrup over a low heat. Stir occasionally until the sugar has dissolved and the mixture looks smooth and glossy. Remove from the heat and stir in the flour until fully combined. Stir in the remaining ingredients.
3. Drop heaped teaspoonfuls of the Florentine mixture onto lined trays and flatten them slightly into circles. Bake for 8–12 minutes, until golden brown and bubbling around the edges – keep an eye on them as they can burn quickly. Leave to cool for 5 minutes before transferring to a cooling rack with a spatula.
4. Once cool, melt the dark chocolate in a heatproof bowl over a pan of barely simmering water (or in short microwave bursts). Spread a thin layer of chocolate on the flat side of each Florentine using a palette knife. If you like, use a fork to create a wavy pattern in the chocolate before it sets. Leave to set completely at room temperature or pop into the fridge for 10 minutes. Sprinkle with flaky sea salt if you like, or zest over some more orange