Gem Chocolate & Currant Florentine Biscuits

Preheat your oven to 180C/160C fan. 

Line two baking trays with parchment. 

In a small saucepan, add the butter, golden syrup, brown sugar & heat until combined. 

Next, add the flour and mix well. 

To this, add the flaked almonds, currants & mix. 

Divide mix into 12 and spoon 6 rounds onto each tray. 

Allow room for the biscuits to spread. 

Bake for 12-14 minutes or until golden brown. 

Once baked, remove and allow to cool on the tray. 

To decorate, cover the smooth side of the Florentine with melted chocolate.  

Run a kitchen fork through the chocolate to create the signature wavy design.