Florentines
Item 1 of 1
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
Ingredients
Metric
Imperial
- 100g of butter
- 100g of caster sugar
- 2 tbsp of glucose syrup
- 50ml of whipping cream
- 35g of plain flour
- 50g of glacé cherries
- 50g of mixed peel
- 35g of sultanas
- 100g of flaked almonds
- 100g of currants
SAVE RECIPE
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
- 35g of plain flour
- 50g of glacé cherries
- 50g of mixed peel
- 35g of sultanas
- 100g of flaked almonds
- 100g of currants
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
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