Florentines

The candied and dried fruit and nuts in these soft, sticky florentines give the biscuits a jewel-like appearance. This variant from Frances Atkins is without the chocolate backing of many others, but you can dip them in melted chocolate if you prefer. This is a simple florentine recipe with impressive results.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Parchment paper

Method

1
Preheat the oven to 160ºC/gas mark 3
2
Cream together the butter and caster sugar, then add the glucose syrup and whipping cream. Mix well
  • 100g of butter
  • 100g of caster sugar
  • 2 tbsp of glucose syrup
  • 50ml of whipping cream
3
Mix in the flour, then stir in the cherries, mixed peel, sultanas, almonds and currants until well-incorporated
4
Place small teaspoons of the Florentine mixture on a baking sheet lined with parchment paper or a silicone baking mat, spacing them well apart. Bake for 8–10 minutes and then allow to cool before serving
First published in 2015
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Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

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