Step 1

Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment or a silicon baking sheet.

Step 2

In a small bowl, combine the flour, mixed peel, apricots, almonds and most of the orange zest, reserving a pinch for decoration.

Step 3

Measure the butter, sugar and golden syrup into a saucepan and warm over a low heat until the butter has melted and the mixture is bubbling. Remove from the heat and allow to cool for a minute or two.

Step 4

Pour the dry mixture into the caramel and stir until well combined. Use a teaspoon to spoon small, pound coin-sized amounts of mixture onto the prepared baking tray, allowing lots of space for them to spread in the oven. You will need to cook 2 or 3 batches before all the mixture is used up.

Step 5

Bake for 7-8 minutes, or until golden brown and spread out. Remove from the oven and leave to harden before transferring to a cooling rack and repeating the process with the remaining mixture.

Step 6

Melt the chocolate in a heatproof bowl over a pan of boiling water until the lumps disappear. Use a palette knife or the back of a spoon to spread chocolate over the back of the cooled florentines, then drag a fork in a wiggly line through the melted chocolate. Sprinkle over the remaining orange zest and leave to cool before serving.