Mini Florentines Recipe

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Mini Florentines
Makes16+
SkillEasy
Preparation Time10 mins plus cooling
Cooking Time10 mins

Whether it’s a Christmas recipe you’ll go back to again and again or something sweet to treat your guests too after a dinner party, this classic Florentine recipe will soon become a firm favourite in your household.

The Italian biscuits are made with almonds, glacé cherries, candied peel, chocolate and honey for a sweet and crunchy textured biscuits that go brilliantly with a cup of tea after dinner or just as a treat in the afternoon.

This recipe is really simple and easy to whip up and makes 16 biscuits, so it’s a great one to try if you’re looking for a sweet treat in a hurry.

HOW TO MAKE MINI FLORENTINES

Ingredients

  • 25g butter
  • 50g caster sugar
  • 1tbsp honey
  • 25g sifted plain flour
  • ½tsp ground ginger
  • 2tbsp double cream
  • 75g candied peel
  • 75g glacé cherries
  • 75g blanched almonds
  • 85g white chocolate, melted
  • 85g dark chocolate, melted

you will need

  • 2 baking sheets lined with baking parchment

Method

  1. Heat the oven to 180C, gas 4. In a small heavy based saucepan gently heat the butter, sugar and honey until melted. Remove from the heat and stir in the flour, ginger, cream, candied peel and glace cherries until well combined.
  2. Spoon teaspoons of the mixture onto the prepared trays, spaced well apart. Bake for 8-10 minutes or until golden brown, allow to cool on the tray for a few minutes then remove to a wire rack to cool completely.
  3. Using the different melted chocolates, spread a little of each on the flat side of the Florentines, create the zigzag pattern with a fork then set aside to firm up. They’ll keep for 4 days in a sealed container.

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).