Now almost everyone can enjoy this moreish festive treat! Using olive oil instead of butter and vegan chocolate, makes these friendly for vegans and those that are dairy-free.
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. For the Florentines, in a medium pan, gently heat the oil, sugar and golden syrup, stirring until the sugar dissolves. Remove pan from the heat, add remaining ingredients and mix to combine.
Step 2Dollop tablespoonfuls of the mixture on to the prepared sheets, spacing apart. Spread out the mounds so they are level but the mixture is still connected.
Step 3Bake for 10-13min, or until golden. Leave to cool completely on the sheets.
Step 4To decorate, melt the chocolate in a small heatproof bowl set over a pan of barely simmering water. Remove bowl from heat. Dip the base of each Florentine into the chocolate, gently shake off excess, then place on a wire rack (chocolate-side up). If you like, you can run the tines of a fork in a wavy pattern over the chocolate when it's nearly set.
Step 5Leave to set at room temperature (chill briefly, if needed) before serving.
TO STORE
Once set, store in an airtight container at room temperature for up to 3 weeks.
Per Florentine:
Calories: 147
Protein: 2g
Total fat: 8g
Saturates: 2g
Carbs: 16g
Total sugars: 13g
Fibre: 1g
64 homemade Christmas gifts to make for 2026, from biscuits to boozy liqueurs
