Milk Chocolate Florentines

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup

2. 2

   In a medium saucepan, combine the melted butter, golden syrup, and chopped milk chocolate. Place the saucepan over low heat and stir until smooth.

   Tip: Stir occasionally to prevent burning

3. 3

   Remove the saucepan from the heat and stir in the chopped pecans and dried cranberries.

   Tip: Let the mixture cool slightly before proceeding

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the beaten egg and mix until a dough forms.

   Tip: Don't overmix the dough.

5. 5

   Gradually add the flour mixture to the saucepan and stir until a dough forms.

   Tip: Use a wooden spoon or spatula to mix.

6. 6

   Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.

   Tip: Use a gentle touch to avoid developing the gluten

7. 7

   Divide the dough into 8 equal pieces and shape each piece into a ball.

   Tip: Use your hands to shape the dough balls

8. 8

   Place the dough balls onto the prepared baking tray, leaving about 2 cm of space between each florentine.

   Tip: Use a fork to create a pattern on the surface of each florentine

9. 9

   Bake for 15-20 minutes or until the edges are lightly golden.

   Tip: Check the florentines after 10 minutes and rotate the baking tray for even baking

10. 10

    Remove the florentines from the oven and let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Use a spatula to loosen the florentines from the baking paper