Gluten-free Florentines

30 minutes


  • 50g of butter
  • 100ml of double cream
  • 150g of light muscovado sugar
  • 2 tbsp of clear runny honey
  • 75g of glacé cherries, chopped
  • 140g of desiccated coconut
  • 150g of flaked almonds
  • 50g of stem ginger, finely chopped
  • 50g of mixed peel
  • 50g of rice flour, sifted (or use plain flour if not gluten-free)
  • 200g of dark chocolate drops, or chef's cooking chocolate
  • 1 pinch of salt


Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4
Put the butter, cream, sugar and honey in a saucepan over a gentle heat. Stir until the sugar has dissolved and bring to the boil. Take the pan off the heat and vigorously stir in the remaining ingredients (except for the chocolate). Leave the mixture to cool for a few minutes
Line two large baking sheets with baking parchment/silicone paper. Dollop generous teaspoons of mixture at 5cm intervals on to the baking sheets and flatten each one with the back of a spoon (they will spread further on baking). Bake for 8–10 minutes or until golden. Leave to cool completely on a wire cooling rack
Place two-thirds of the chocolate drops (finely chop the chocolate first if not using drops) in a heatproof bowl over a pan of barely simmering water. Once the chocolate has completely melted and reached 45˚C, take the bowl off the heat and gradually stir in the remaining chocolate with a rubber spatula until all the chocolate has melted. Once the chocolate has dropped to 27˚C, return the bowl to the heat and reheat to 31˚C
Use a palette knife to generously paint the Florentines with chocolate. If the chocolate isn’t thick enough the first time round, you can paint each biscuit with a second coat; by the time you have painted the first coat on the last Florentine, the first should have set enough for a second coat