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1. Heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with greaseproof paper. Heat the butter and sugar together in a pan until the sugar dissolves. Mix in the flour then add the nuts, mixed peel, sultanas and cherries and put teaspoonfuls of the mixture quite widely spaced onto the baking sheet and flatten slightly. You may have to make 2 batches. Bake for 10 minutes. While still hottish, neaten up the edges using the side of a knife. Let them cool.
2. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Add the allspice and chilli and mix well. Spread over the flat side of the florentines and cool before serving.

Per serving

94 kcalories, protein 1.1g, carbohydrate 11g, fat 5.5 g, saturated fat 2.8g, fibre 0.4g, salt 0.09 g

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• annemiek

  17 March 2008

  annemiek rated and commented on this recipe

  

  This is a great recipe. I actualy didn't use mixed peel or glace cherries since my kitchen cupboard didn't offer me those. So I used some mixed tropical dried fruit and chopped it quite finely. It turned out delicious.

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• Elettaria

  26 March 2009

  Elettaria rated and commented on this recipe

  

  I found that 100g chocolate was sufficient, and I skipped the allspice and chilli. I used 50g dark chocolate and 50g non-dairy "milk" chocolate, and Pure soya margarine. The microwave is the easiest way to melt the chocolate but watch it carefully, as a minute may be sufficient. You want to get it to the stage where some of the pieces of chocolate just about still have their shape but lose it when you give the chocolate a stir; any further and the chocolate will burn. The really important thing this recipe leaves out is rice paper. I used greaseproof paper, and ended up having to eat rather a lot of it as the florentines stick firmly! For my second attempt, I used four sheets of rice paper, cooking the florentines in two batches. Otherwise a good version of a classic recipe. Note that while it's very quick to make, the chocolate takes hours and hours to set again. I put the florentines in the fridge once the chocolate had firmed up a bit.

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• katherine nutting

  23 April 2009

  katherine nutting commented on this recipe

  how come i only got 8 florentines??

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• Elettaria

  04 May 2009

  Elettaria commented on this recipe

  If you only got 8 florentines, you made them too big! You only need to put a tiny bit down, I use a cutlery teaspoon and fill it 1/2 full or less. Remember that they will spread out while baking, and that you'll be making them more substantial by adding a layer of chocolate. Further comments, after making a batch with half (faux) milk chocolate and half dark chocolate, which was wolfed down by my family: dark chocolate wins hands-down. A 100g bar of Lindt 70% does the job beautifully. I haven't tried it with sultanas yet, raisins have certainly been fine so far, but I plan to.

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• Pickled Pepper

  27 May 2009

  Pickled Pepper rated and commented on this recipe

  

  A fantastic recipe. I must admit I didn't have high hopes for these when they came out of the oven. They looked so fragile, but once they had cooled and hardened they were fine. I didn't bother with the chilli flakes, just added 1/2 teaspoon of ground mixed spice to the chocolate and it was lovely. Make sure you space the biscuits well apart on the baking tray because they do spread. And only use a teaspoon of the mix for each one, which I found made 27 florentines

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Ingredients

• 75g butter
• 5 tbsp golden caster sugar
• 3 tbsp plain flour
• 50g almonds , pecans or hazelnuts, chopped
• 50g chopped, mixed peel
• 25g sultanas , chopped
• 25g glacé cherries , chopped
• 150g milk chocolate
• ¼ tsp freshly ground whole allspice
• dried chilli , freshly ground to give a good pinch

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Difficulty and servings

Makes about 25

Preparation and cooking times

Ready in 20 minutes + cooling time

Ingredients

• 75g butter
• 5 tbsp golden caster sugar
• 3 tbsp plain flour
• 50g almonds , pecans or hazelnuts, chopped
• 50g chopped, mixed peel
• 25g sultanas , chopped
• 25g glacé cherries , chopped
• 150g milk chocolate
• ¼ tsp freshly ground whole allspice
• dried chilli , freshly ground to give a good pinch

Per serving

94 kcalories, protein 1.1g, carbohydrate 11g, fat 5.5 g, saturated fat 2.8g, fibre 0.4g, salt 0.09 g

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