Whether included as part of a festive hamper or enjoyed as a mid-afternoon snack with a cup of tea, florentines are a Christmas staple. Typically made with dried fruits and nuts, then dipped in dark chocolate, these thin biscuits can be whizzed up easily and make a lovely gift. Here chef Millie Simpson, who currently heads up cookery school Sauce by The Langham, shares her recipe.
Recipe: Millie Simpson’s Florentines
- 50g flaked almonds
- 30g glace cherries, roughly chopped
- 35g blanched pistachios, roughly chopped
- 15g unsalted butter
- 45g caster sugar
- 15g buckwheat flour
- 75g double cream
- 100g dark chocolate
- Pre-heat the oven to 180C
- Melt the butter and sugar together in a small pan. It may start to look crystallised but keep cooking until the sugar has dissolved and the mixture is smooth.
- Add the buckwheat flour to the pan and mix to form a thick paste and cook out for another 30 seconds or so.
- Remove the pan from the heat and start to gradually add in the double cream, beating well after each addition to avoid clumping.
- Once you have a smooth mix, begin stirring through the chopped cherries and nuts so they are all evenly coated in the batter.
- Divide the mixture into portions on a lined baking tray, space the Florentines well apart to avoid them spreading.
- Cook in the oven for 12-14 minutes. The centres should be set and the edges slightly caramelised.
- Leave to cool completely on a wire rack.
- To finish, melt the dark chocolate in a Bain Marie over gentle simmer. Once smooth, you can use a pastry brush to paint the bottoms of the Florentines with the chocolate. Leave to set again before eating.