Ginger and orange Florentines for Mother's Day

Ginger & Orange Florentines

Buttery, zesty, toffee-like biscuits

I was inspired to make these easy peasy biscuits for Mother’s Day after watching Nadiya Hussain‘s Netflix show ‘Nadiya Bakes’. I think they would make a great homemade present or a book club night treat.

Nadiya is just a pocket rocket full of sunshine and I adore her cooking. Her books are bestsellers and worth checking out as the recipes are easy and always have a twist. See the link at the end of the post for details.

These Florentines are actually some of the easiest biscuits to make and boy do they pack a flavourful punch. I love the dark chocolate and orange combo with that subtle heat of ginger in there to create a dimension of flavour. And, because you only dip half of the bikkies in the marbled chocolate, the mess is minimal, while the payoff is huge. Enjoy!

Ginger and orange Florentines for Mothers Day

  • Servings: 18
  • Difficulty: Easy
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Ingredients

  • 50g unsalted butter, softened
  • 50g soft brown sugar
  • 50g golden syrup
  • 50g plain flour
  • 75g crystalised ginger, finely chopped
  • 50g sliced almonds
  • 1 orange, zest only
  • 200g dark chocolate
  • 65g white chocolate

Directions

  1. Start by preheating the oven to 200°C/fan 180°C/ gas 6. Line and very lightly grease three baking trays.
  2. Place the butter and sugar in a medium pan along with the golden syrup and heat until the sugar has dissolved and there are no more granules.
  3. Take off the heat and add the flour, ginger, almonds and zest and mix to thoroughly combine.
  4. Take teaspoons of the mixture and pop six equal mounds on each tray, leaving plenty of room for them to spread. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready to take out. They are still fragile when very hot, so will need to rest for about 5 minutes before you even think about moving them.
  5. Have a cooling rack ready and gently, using a palette knife, take them one by one to cool on the rack. Once they have cooled completely they are ready to dip.
  6. Melt the chocolates in separate bowls. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls.
  7. Take each round and dip half in, then pop out and leave to set on the tray with baking the paper that they baked on initially. Leave the chocolate to set and they are ready to eat!

Ginger and orange Florentines for Mother’s Day

'Nadiya Bakes' by Nadiya Hussain
A colourful, curated blend of books, wine and creativity, with a soft spot for Australian work and female-centric narratives.


Fable and Fizz would like to acknowledge the Whadjuck Noongar people as the traditional owners and continual custodians on the lands and waters this content is primarily written on. I pay respects to their Elders — past and present. This always was, and always will be, Aboriginal land.
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