Gem Chocolate & Currant Florentine Biscuits
12 people
12 minutes
20 minutes
Ingredients
- 50 g Butter
- 50 g Demerara Sugar
- 50 g Flaked Almonds
- 100 g Gem Gourmet Currants
- 100 g Glendalough Wild Botanical Gin
- 50 g Golden Syrup
Method
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.
