Florentine Biscuits
Florentine Biscuits

Florentine Biscuits

Nutty, chewy, sweet, Florentine biscuits are wonderfully delicious! Made using plenty of nuts and dried fruits, binded with caramel and dipped on one side with chocolate, these elegant biscuits can easily be achieved at home. The jewelled treats also make lovely gifts for those with a sweet tooth.

YIELDS

12

PREPARATION

15 MINS

COOKING

12-15 MINS

INGREDIENTS

  • 25g butter
  • 85g Tate & Lyle Caster Sugar
  • 2tsp flour
  • 3tbsp double cream
  • 150g mixed dried fruit and nuts (such as flaked almonds, cranberries, apricots, raisins, cherries)
  • 25g dark chocolate
  • 25g milk chocolate
  • 25g white chocolate

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 180ºC, 350ºF, Gas Mark 4.
  2. Place the butter and sugar into a pan and melt together – allow to turn golden brown before stirring in flour and double cream.
  3. Add the dried fruit and nuts and mix together.
  4. Take a large piece of baking paper and grease lightly with butter.  Cut into 12 squares and use to line the bases of a 12 hole muffin or bun tin.
  5. Spoon the mixture into the holes and spread out with a teaspoon.  Bake for 12-15 minutes until mid golden brown.  Leave for 10-15 minutes to set completely before peeling off the baking paper.
  6. Melt the chocolates in separate bowls, spread a little chocolate onto the flat side of each Florentine and just before it hardens completely run a fork through the chocolate to create a wavy pattern.

CHEF'S TIP

Use your favourite Fairtrade fruits and nuts; we love cranberries, almonds and apricots.