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Florentine biscuits

Florentine biscuits in a tin

Florentine biscuits

Name: Florentine biscuits
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: makes 36
Ingredients: 175g slightly salted butter softened; 85g golden caster sugar; ½ tsp vanilla extract; 225g plain flour plus extra for dusting; ¼ tsp ground cinnamon; 50g butter; 50g light brown soft sugar; 50g golden syrup; ½ tsp salt; 50g plain flour; 75g glacé cherries chopped; 75g flaked almonds; 150g dark chocolate chopped

Cassie Best

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makes 36

Easy

Prep: 55 mins

Cook: 25 mins

plus 1 hr chilling

A star rating of 4.6 out of 5.24 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

For the biscuit base

175g slightly salted butter

softened
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
50g light brown soft sugar
50g golden syrup
½ tsp salt
50g plain flour
75g glacé cherries

chopped
75g flaked almonds
150g dark chocolate

chopped

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Nutrition: per biscuit

kcal137
fat8g
saturates4g
carbs14g
sugars6g
fibre1g
protein2g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2016

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A star rating of 4.6 out of 5.24 ratings

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