Apricot and Ginger Florentines

28 Sept

Ingredients

Calories~254 kcal

Protein~4 g

Carbs~28 g

Fat~15 g

Fiber~3 g

Sugar~19 g

Calories~3,050 kcal

Protein~45 g

Carbs~335 g

Fat~175 g

Fiber~30 g

Sugar~230 g

Method

Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and line 2 large baking trays with baking paper.
Step 2
In a small pan over medium heat, melt the butter, sugar and maple syrup together until smooth.
Step 3
Take the pan off the heat and stir in the flour, apricots, ginger, almonds and coconut.
Step 4
Leave to cool for 5-10 mins until cool enough to handle comfortably, then scoop a small amount of the mixture into the palm of your hand and shape into a rough ball. Repeat with the rest of the mixture and place the balls onto the baking trays, ensuring there is space between each one.
Step 5
Flatten each Florentine to approx. 2cm in thickness.
Step 6
Bake in the oven on the middle shelf for 12 mins until lightly golden around the edges. Remove from the oven and leave to cool completely on the trays.
Step 7
Once cool, melt the dark chocolate in a heatproof bowl set over a pan of simmering water - ensuring that the base of the bowl doesn’t touch the water.
Step 8
Cover a cooling rack in baking paper. Carefully dip the underside of each Florentine into the melted chocolate and place them chocolate-dipped side-up on the rack.
Step 9
Leave to cool and set, then repeat with the remaining melted chocolate for a double delicious layer of dark chocolate. Leave to set until the chocolate has set completely before serving.
Step 10
Store in an airtight container and eat within 5 days.

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