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Chocolate Florentines

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  Unsalted butter 150 Gram
  Caster sugar 175 Gram
  Double cream 4 Tablespoon
  Cherries 50 Gram, chopped
  Almonds 50 Gram, flaked
  Dried cranberries 40 Gram
  Pine nuts 25 Gram
  Plain flour 50 Gram
  Dark chocolate 150 Gram
  White chocolate 150 Gram

1. Put the butter and sugar in a saucepan and heat gently until the butter is melted. Increase the heat and bring the mixture to the boil. Immediately remove the saucepan from the heat, add the cream, mixed peel, cherries, almonds, cranberries, pine nuts and flour and stir well until evenly combined.
2. Drop 12 heaped teaspoonfuls of the mixture on to 2 large, lightly oiled baking sheets lined with baking paper, leaving a 5 cm (2 inch) gap for spreading. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 7 minutes. Remove the baking sheets from the oven and using a 7 cm (3 inch) cookie cutter carefully drag the edges of the biscuits into neat rounds so that they are about 5 cm (2 inches) across. Bake for a further 3-4 minutes until golden around the edges. Remove from the oven and leave for 2 minutes. Use a palette knife to transfer the biscuits to baking paper and leave to cool. Repeat with the remaining mixture.
3. Melt the dark chocolate and white chocolate in separate bowls set over gently simmering water (do not allow the bases of the bowls to touch the water), stirring until the chocolate is smooth. Spoon the melted chocolate into separate paper icing bags and drizzle back and forth over the biscuits. Leave to set.

Recipe Summary

Difficulty Level: 
Cook Time: 
10 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4450 Calories from Fat 2545

% Daily Value*

Total Fat 287 g442.2%

Saturated Fat 137 g684.9%

Trans Fat 0.2 g

Cholesterol 352.6 mg117.5%

Sodium 197.8 mg8.2%

Total Carbohydrates 441 g146.9%

Dietary Fiber 21.8 g87.1%

Sugars 363.9 g

Protein 38 g75.7%

Vitamin A 86.5% Vitamin C 12.2%

Calcium 62.8% Iron 87%

*Based on a 2000 Calorie diet


Chocolate Florentines Recipe