• Petit four
  • 30
  • 40 minutes
Not yet rated

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





  • Parchment paper


Preheat the oven to 160ºC/gas mark 3
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
Mix in the flour, then stir in the cherries, mixed peel, sultanas, almonds and currants until well-incorporated
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

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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