Preheat oven to 170c.
In a small pan, melt the butter, sugar and golden syrup. You could also do this in a small dish in the microwave, melting at 1 minute intervals.
In another bowl, combine the nuts, zest and dried fruit. Sprinkle the flour over the top and mix through, so that everything is coated.
Pour this mixture into your pan or bowl with the melted butter/sugars and combine thoroughly.
Now, I use a tablespoon measuring spoon that I spray with a little oil to stop everything sticking too much, but a teaspoon or any spoon will do!
Drop tablespoon size dollops of the mixture onto your prepared baking sheets, making sure you leave plenty of space around them (see photo) as they will spread a lot during cooking!
Bake for about 5 minutes, or until golden.
Leave them to cool on the baking sheets, then remove to a cooling rack ONLY once they are no longer flexible (they will fall apart otherwise).
Melt the chocolate chips in a small microwaveable bowl at 30 second blasts in the microwave.
Using a spoon, gently drizzle the melted chocolate onto one side of your florentines. Let the chocolate set for a minute or so, and then go over the chocolate with the prongs of a fork, to give the distinctive florentine swirl. Let cool completely and then enjoy!