Since my imaginative efforts rarely goes beyond sugar, it is probably unsurprising that my go to present on all occasions is something of the baked variety. Since my Dad only asked for flapjacks this Father’s Day, I thought I would spice my recipe up a little to incorporate another of his favourite treats: Florentines.
Florentines are more typically a bake associated with Christmas, but the great thing about this recipe is you can now find a more acceptable way to munch on them all year round. If you have seen any of my previous posts for flapjacks, you will know that I mainly use the same recipe and simply add different ingredients to the mix. I have to admit that, in this case, there is absolutely no difference, meaning my Dad also gave me an excuse to chicken out of exercising any baking skill again. Ta Pa!
For those of you who aren’t familiar with Florentines, they are biscuits made up of a sweet pastry, nuts, fruits and chocolate. Therefore you probably won’t be overly shocked to hear that my recipe also consists of nuts, fruit and chocolate, but with a combo like that you simply can’t go wrong. Simply incorporate the dried ingredients with the oats, and melt a layer of chocolate over the top. If you’re feeling extra fancy you could even make some markings in the chocolate in the same way you would on the back of a Florentine. Either way I hope you enjoy!
Florentine Flapjack (Makes approx. 16 pieces)
- 175g unsalted butter
- 50g golden syrup
- 80g light brown soft sugar
- 2 tsp vanilla essence
- A mixture of glace cherries (halved), flaked almonds and mixed peel
- 40g plain flour
- 200g oats
- 150g dark chocolate
- Preheat your oven to 200C/ 180C Fan.
- Melt the butter, golden syrup, sugar and vanilla essence either in the microwave or using a bain marie. Put to one side.
- Mix the oats and flour in a separate bowl, and then add enough almonds, cherries and mixed peel so that there is a good balance of each within the mixture and they are evenly dispersed throughout.
- Add the melted ingredients and stir together so all the oats are coated.
- Press the mixture down lightly into a lined baking tray and bake for around 20 minutes until golden.
- Remove from the oven and leave to cool completely.
- Melt the chocolate and pour over the flapjack. Once it has started to cool use a fork and make a wave effect across the whole chocolate topping and leave to set. Cut into pieces.