Florentine biscuits 2016

Florentine biscuits

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(12 ratings)

Prep: 55 mins Cook: 25 mins plus 1 hr chilling


makes 36

We've given the classic Florentine a chocolate covered biscuity base so they're perfect for dunking. Enjoy yourself or give as a homemade gift

Nutrition and extra info

Nutrition: per biscuit

  • kcal137
  • fat8g
  • saturates4g
  • carbs14g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.2g
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    For the biscuit base

    • 175g slightly salted butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 85g golden caster sugar
    • ½ tsp vanilla extract
    • 225g plain flour, plus extra for dusting
    • ¼ tsp ground cinnamon

    For the Florentine topping

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g light brown soft sugar
    • 50g golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • ½ tsp salt
    • 50g plain flour
    • 75g glacé cherries, chopped
    • 75g flaked almonds
    • 150g dark chocolate, chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


    1. To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr.

    2. In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment.

    3. Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re -roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each biscuit until it’s all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins.

    4. While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn’t burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    2nd Dec, 2018
    Totally delicious but I agree with the comment below that the topping quantities need to be doubled. Used good quality milk chocolate for the dipping and as they are for an early Christmas party, sprinkled them with edible gold and silver dust. They looked gorgeous and went down an absolute storm.
    23rd Dec, 2017
    Be prepared to make extra topping. If double receipe definitely triple topping Halved cherries look great
    sassassassas's picture
    23rd Dec, 2017
    Gorgeous biscuits! Gave a few away as a gift, wrapped in a cellophane bag, but we ate most ourselves :) I followed the recipe almost to the letter, but swapped out some of the glace cherries for a mix with stem ginger and mixed peel. There was plenty of pastry but not enough florentine mix to cover the biscuits. I made around 20 biscuits using the 6cm cutter, a lot fewer than the 36 suggested. If I had a smaller cutter, I think they'd have looked even better.
    17th Jun, 2017
    love this recipe. have made it a number of times now. Great present, if they make it that far!!
    Katie henderson's picture
    Katie henderson
    11th Dec, 2018
    Can these be frozen? If so at what point would you do this please?
    goodfoodteam's picture
    12th Dec, 2018
    Hi Katie, thanks for your question. These biscuits are much better if not frozen but we do have plenty of freezable biscuit recipes. Take a look through our collection here: https://www.bbcgoodfood.com/recipes/collection/biscuit
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