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Florentines; Sweet Berry - Recipe

Very more-ish, the emphasis being more on fruit than chocolate.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


Equipment: Baking Trays and non-stick silicon paper.

For about 30 small Florentines:

- 6 oz/180g Butter
- 6 oz/180g Golden Caster Sugar
- 2 dessertspoons (30ml) clear Honey
- 4 oz/120g Flaked Almonds
- 6 oz/180g Mixed Dried Cranberries, Blueberries and Cherries
- 6 oz/180g Plain Flour
- 7 oz/210g good Plain Chocolate (55% cocoa solids - or above)


1. Pre-heat the oven to 180ºC/350ºF/Gas 4.
2. Put the butter, sugar and honey into a saucepan and melt it over a low heat.
3. When the sugar has dissolved, bring almost to boiling point, then take the pan off the heat. Stir-in the almond flakes and the dried berries, then tip in the flour and mix thoroughly.
4. Spoon heaped teaspoonfuls of the mixture onto the silicon paper-covered baking sheets, leaving plenty of space between each one as they’ll spread out during cooking.
5. Flatten them slightly with the back of your spoon so that they cook evenly.
6. Bake for 8-10 minutes, or until the Florentines have spread and are turning brown at the edges.
7. Remove from the oven, cool for about 3 minutes, then carefully prise them off the baking sheets and transfer them onto a wire rack. Keep the paper sheets.
8. When they are completely cold, place the chocolate in a bowl and melt it in the microwave or over a pan of hot water, taking care that the bowl doesn’t touch the water.
9. Lay the biscuits flat-side upwards on the kept baking parchment sheets an spread the chocolate over them with a pastry brush or a flat-bladed knife. Allow the chocolate to set, then when completely cold, store in an air-tight tin. See ‘Florentines, traditional’

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