Florentine bar recipe
Some days just call for a little indulgence! This delicious florentine bar recipe from Postal Bakes by Lucy Burton is the ultimate treat for sharing with your loved ones. Make a batch to enjoy at home, or wrap up and place in a decorative box for a thoughtful, homemade gift.
The combination of caramel, almond and dark chocolate is melt-in-the-mouth delicious and too good to resist! What’s more, dark chocolate is teeming with wellbeing benefits. Yes, really!
A little of the good stuff – with a minimum of 70% cocoa solids – is actually really good for you. It’s delciously rich in natural antioxidants and vital minerals including potassium, iron, magnesium and copper.
Recent studies also show that due to its high content of polyphenols and other antioxidants, eating a small amount of the best quality dark chocolate twice or three times a week may help reduce inflammation. It may also help to lower both blood pressure and bad cholesterol.
Once made, this florentine recipe will keep well for two weeks if you wrap in airtight packaging.
Discover more tasty treats from Lucy Burton in Postal Bakes, RRP £16.99.
- 75g unsalted butter
- 75g caster sugar
- 75g golden syrup
- 75g plain flour
- 1/4 tsp fine salt
- 110g flaked almonds
- 75g glacé cherries
- 150g dark chocolate (minimum 70% cocoa solids), broken into small pieces
- Preheat the oven to 175°C/345°F/gas mark 5 1/2 and line 20 x 30cm (8 x 12 inch) tin.
- Put the butter, caster sugar and golden syrup in a large pan over a low heat, until the sugar has dissolved and the butter has melted, increase the heat to medium and leave to cook until the mixture is foaming and just starting to darken in colour.
- Add the flour and salt to the pan and, working quickly, mix with a wooden spoon until combined. Add the almonds and cherries, then mix again to combine. Pour the mixture into your prepared tin, pressing it down to form an even layer that fills right to the edges. Transfer to the oven and cook for 15-20 minutes, until deep golden and bubbling. Set aside to cool on a wire rack.
- Once cooled, lay a sheet of baking parchment over the top of the florentines, then flip upside down, remove the tin and peel away the original paper, so that the flat side of the florentines is facing up.
- Bring a pan of water to a gentle simmer and set a snug-fitting heatproof bowl over the top, ensuring that the water in the pan doesn’t touch the base of the bowl. Add the chocolate to the bowl and heat until melted, stirring occasionally. Pour the melted chocolate over the florentines and use a palette knife to smooth it out in an even later.
- Leave to partially set for around 30 minutes (not in the fridge), then use a serrated knife or fork to create a wiggly pattern on the chocolate.
- Once the chocolate has fully set at a room temperature (not in the fridge), use a heavy knife to cut the slab into bars or triangles.