Preheat the oven to 350°F / 180°C and line two baking sheets with parchment paper.
Gently melt 50g of butter, 50g of light brown sugar, and 50g of golden syrup in a small saucepan.
Off the heat, stir in 50g of all-purpose flour, 50g of chopped candied cherries, 75g of sliced almonds, 50g of chopped pistachios, and the grated zest of 2 oranges.
Drop level 1-tablespoon mounds well apart on the baking sheets, working in batches. Bake for about 10 minutes, until golden. Leave for 2 minutes to firm up, then cool completely on a wire rack.
Melt 175g of dark chocolate in a bowl over barely simmering water. Spread it over the flat base of each florentine and, once it starts to set, draw wavy lines through it with a fork.
