These caramelized biscuits are rich, fruited and studded with nuts, while the rice flour gives them bite. After baking, one side is bathed in a layer of dark chocolate which complements the sweet toffee flavor perfectly. They are best enjoyed on the day they are made.



Preheat the oven to 180⁰C/350⁰F. Line two baking trays with baking parchment.

Put the flaked almonds, hazelnuts, sultanas and citrus peel in a bowl. Add both the flours. Toss all the ingredients together.

Put the golden syrup, caster sugar and butter in a pan and place over a low heat to melt the butter and dissolve the sugar.

Pour the melted mixture onto the dry ingredients and stir everything together quickly.

Place half-teaspoonfuls of the mixture, well spaced, on the baking trays. Bake for around 12 minutes until golden around the edges. If any have spread together, use a knife to gently tease the edges apart. Cool on the trays, then use a palette knife to carefully lift them up and transfer to a wire rack.

Melt half the chocolate in a bowl resting over a pan of simmering water, making sure the base does not touch the water. Spoon a little chocolate over the Florentines and use a knife to spread it to the edges. Leave to set.

Melt the remaining chocolate, using the same method, then spread it over the first layer of chocolate. Leave to cool and when the chocolate has become tacky, use a fork to make a pattern on the base. Leave to set.