Florentine biscuits

Edible gift recipe for 4 - 8 people, takes only 25 mins; recipe has butter, golden caster sugar, vanilla extract, plain flour, ground cinnamon, butter, light brown soft sugar, golden syrup, salt, plain flour, glace cherry, flaked almond and dark chocolate.

Florentine biscuits

Florentine biscuits

Recipe by Chef Soomro Course: Edible gift

4 - 8

Prep time

55 mins


  • Dark Chocolate: 150g dark chocolate, chopped
  • Butter: 175g slightly salted butter, softened
  • Plain Flour: 225g plain flour, plus extra for dusting
  • Ground Cinnamon: 1/4 tsp ground cinnamon
  • Salt: 1/2 tsp salt
  • Golden Caster Sugar: 85g golden caster sugar
  • Vanilla Extract: 1/2 tsp vanilla extract
  • Flaked Almond: 75g flaked almonds
  • Glace Cherry: 75g glace cherries, chopped
  • Light Brown Soft Sugar: 50g light brown soft sugar
  • Golden Syrup: 50g golden syrup


  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 PS1 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.