Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Put the butter, sugar and golden syrup in a small pan and gently melt over a low heat, stirring often. Remove from the heat, then whisk in the flour. Stir in the cranberries, nuts, citrus zests and ginger, if using.

Scoop 13 flat tablespoons of the mixture onto the baking sheets, leaving room between each for spreading. Bake for 10 mins until golden. Leave on the sheets for 10 mins, then, once firm enough to move, lift onto wire racks and leave to cool completely. Repeat with the remaining mixture.

Melt the chocolate in a heatproof bowl in 30-second bursts in the microwave, stirring until smooth. Alternatively, do this over a pan of simmering water, ensuring the bowl doesn’t touch the water. Flip the florentines over on the wire racks. Spoon chocolate onto the bases of the florentines and spread it to the edges. Leave to set for a couple of minutes, then draw a fork through the chocolate to make wavy lines. Leave to set completely. Will keep in an airtight container for five days.