Chocolate Florentines

Makes: 12
Oven Temperature: 160c(fan)/180c/Gas Mark 4.
Bake Time: 8-10 minutes


50g golden syrup
50g Stork Baking Liquid
50g demerara sugar
50g plain flour
8 glace cherries, chopped
45g flaked almonds
40g mixed peel
50g sultanas
150g milk chocolate


Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line two baking trays with non-stick baking paper.

Add the golden syrup, demerara sugar and Stork Baking Liquid to a small pan.  Heat the pan over a gentle heat, stirring frequently until the sugar dissolves.  Remove from the heat and add the flour, flaked almonds, mixed peel, sultanas and chopped glace cherries into a bowl and stir to mix evenly.

Place spoonfuls of the mixture well spaced apart as they will spread, creating 6 Florentines on each tray.

Bake in the oven for 8-10 minutes until lightly golden brown.  Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

Once cooled melt the milk chocolate gently in the microwave or over a pan of steaming water.

Coat the back of each Florentine with melted chocolate, allow to set.




Use white chocolate to coat the Florentines if preferred.

Equipment Needed:

Scales, small pan, silicone spatula, medium and small mixing bowl, chopping board, knife, cutlery – knife & spoon, 2 x baking trays, non-stick baking paper, wire cooling rack, teaspoon, pastry brush


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