Orange and ginger florentines

  • 40 mins cooking
  • Makes 22 Item
  • Print


Orange and ginger florentines
  • 2 medium_piece (480g) oranges
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/2 cup (125ml) water
  • 2 tablespoon glacé ginger, finely chopped
  • 2 cup (110g) gluten-free rice flakes
  • 3/4 cup (60g) flaked almonds
  • 2/3 cup (160ml) sweetened condensed milk
  • 100 gram dark eating (semi-sweet) chocolate (70% cocoa solids)


Orange and ginger florentines
  • 1
    Using vegetable peeler, peel orange rind from oranges, slice rind thinly. Cook rind in small saucepan of boiling water for 2 minutes, drain.
  • 2
    Return rind to small saucepan with sugar and the water, stir over heat until sugar dissolves. Bring to the boil. Boil, uncovered, 5 minutes, transfer rind from pan to wire rack, discard syrup.
  • 3
    Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.
  • 4
    Combine rind, ginger, rice flakes, nuts and condensed milk in medium bowl. Drop level tablespoons of mixture onto trays, allowing 5cm (2 inches) between each florentine.
  • 5
    Bake florentines about 6 minutes or until browned lightly. Cool on trays.
  • 6
    Melt chocolate.
  • 7
    Spread the bases of the florentines with chocolate, run fork through chocolate to make waves. Set at room temperature.


egg-free gluten-free wheat-free Florentines can be stored in an airtight container for up to 2 weeks.

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