Florentines
These florentines are thin, crisp biscuits made with golden syrup caramel, mixed nuts, and dried fruit, dipped in dark chocolate and drizzled with white chocolate for a classic finish. The golden syrup creates that characteristic chewy-crisp texture that sets proper florentines apart from ordinary biscuits. The 1:1:1 ratio of butter, sugar, and golden syrup creates perfect caramel binding, while the chocolate base adds structural support and a rich contrast to the sweet, nutty topping. They're completely flexible - use whatever combination of nuts and dried fruit you have in the cupboard, just stick to 200g nuts and 100g fruit total.
Florentines
Thin crisp florentines made with golden syrup caramel, mixed nuts and dried fruit, dipped in dark chocolate. Perfect for using up odds and ends in your baking cupboard.
Ingredients
- 200 g mixed nuts (any combination of flaked almonds, chopped hazelnuts, pistachios, walnuts, pecans)
- 100 g dried fruit (cranberries, chopped apricots, sour cherries, candied peel, or a mixture)
- 100 g unsalted butter
- 100 g caster sugar
- 100 g golden syrup 40 g plain flour
- Pinch of salt
- 200g dark chocolate
- 50 g white chocolate (optional, for drizzle)
Instructions
- Heat the oven to 180°C (160°C fan). Line two large baking trays with baking paper.
- Roughly chop any large nuts. If using dried apricots, chop them small. Mix the nuts and dried fruit together in a bowl.
- Put the butter, sugar, and golden syrup in a saucepan over medium heat. Stir frequently until the butter melts and the sugar dissolves, then bring to a gentle boil. Remove from the heat.
- Stir in the flour and salt until smooth, then add the nut and fruit mixture. Stir until everything is well coated in the caramel.
- Drop heaped tablespoons of the mixture onto the prepared trays - only 4-5 per tray as they spread to about 8-10cm diameter. Flatten each mound slightly with the back of the spoon.
- Bake for 10-12 minutes until golden brown and bubbling. The edges should be darker than the centres.
- Leave on the trays for 2-3 minutes to firm up slightly. If you want perfectly round florentines, use a round cookie cutter to gently rotate around each one while still warm, nudging the edges into a neat circle. Leave to cool completely on the trays.
- Once cool, melt the dark chocolate. Spread or dip the flat underside of each florentine in the chocolate, then place chocolate-side up on baking paper. If using white chocolate, melt it and drizzle over the dark chocolate in thin lines.
- Leave to set completely before storing in an airtight container. They'll keep for up to a week.
Nutrition Facts
Calories
220Fat
13 gCarbs
24 gSugar
17 gProtein
3 gApproximate values per biscuit
Ingredients and Sourcing Tips
Mixed nuts
Any combination works - raid the back of your cupboard after Christmas. Flaked almonds give the most authentic texture, but hazelnuts, pistachios, walnuts, and pecans all work brilliantly. You need 200g total. Buy whole nuts and chop them yourself for better value. Roughly chop larger nuts like walnuts and pecans so they're similar in size to flaked almonds. Toast them first in a dry pan if you want deeper flavour, but it's not essential.
Dried fruit
Cranberries and apricots are classic, but sour cherries, candied orange peel, or mixed peel work just as well. You need 100g total. Avoid anything too sticky like dates or figs - they won't crisp up properly. If using larger dried fruit like apricots, chop them small so they distribute evenly through the florentines.
Golden syrup
Essential for the authentic chewy-crisp texture and that characteristic golden colour. Don't substitute with honey or maple syrup - they behave differently when caramelised and won't give the same result. Light corn syrup is the closest substitute if you absolutely can't get golden syrup, though the flavour won't be quite the same.
Butter
Use proper unsalted butter, not margarine or spreads. Real butter gives the caramel its flavour and helps create the right texture. If you only have salted butter, skip the pinch of salt in the recipe.
Dark chocolate
Use any dark chocolate you enjoy eating - 50-70% cocoa solids works best. Higher percentages can be too bitter against the sweet caramel. Chocolate chips work fine but proper chocolate melts more smoothly. You need 200g to coat the bases of 12-14 florentines.
White chocolate
Completely optional but adds a nice professional finish. Skip it if you only have dark chocolate to hand. You only need 50g for drizzling. Good quality white chocolate melts better than cheap versions.
Variations and Dietary Swaps
Ginger
Add 30g finely chopped crystallised ginger to the nut mixture. Pairs beautifully with chopped apricots and hazelnuts. The ginger adds a warm spicy note that works well with the caramel.
Pistachio and cherry
Use pistachios and sour cherries for a more sophisticated flavour. Drizzle with white chocolate for colour contrast. The green pistachios and red cherries look particularly pretty.
Tropical florentines
Replace 50g of the nuts with desiccated coconut. Works particularly well with dried mango or pineapple instead of cranberries for a tropical version.
Nut-free version
Replace the nuts entirely with 200g mixed seeds - sunflower, pumpkin, sesame. The texture is different but still delicious. Add 2 tablespoons of desiccated coconut for extra crunch.
Milk chocolate
Use milk chocolate instead of dark if you prefer something sweeter. The florentines are quite sweet already so dark chocolate provides better balance, but it's personal preference.
Kitchen Notes
The 1:1:1 ratio
The equal quantities of butter, sugar, and golden syrup (100g each) creates a proper caramel that sets to exactly the right texture - crisp but still slightly chewy. Don't be tempted to reduce the sugar or they won't hold together properly.
Splitting
When you first add the flour to the hot caramel mixture, it will look split and curdled. Keep stirring and it will come together into a smooth caramel. This is normal.
Only 4-5 per tray
This sounds conservative but these really do spread to 8-10cm diameter. Give them plenty of space or they'll merge into one giant florentine. Two or three large baking trays with 4-5 per tray is the right approach.
Cookie cutter trick
Using a round cookie cutter while they're still warm creates perfect circles, but it's entirely optional. Just rotate the cutter gently around each florentine to nudge the edges into shape. Rustic, irregular shapes are part of their charm if you prefer that look.
Mixture thickens as it cools
The caramel mixture stays workable while warm but becomes very thick as it cools. If it gets too stiff to work with, reheat briefly on the hob (or 30 seconds in the microwave) to loosen it. Work quickly once you start portioning them out.
Chocolate sets at room temperature
Let the chocolate set completely at room temperature rather than in the fridge. Fridge-set chocolate can bloom (develop white streaks) when it comes back to room temperature. Room temperature setting takes longer but gives a better finish.
Storage
Store in an airtight container at room temperature for up to a week. Layer them between sheets of baking paper if stacking to prevent them sticking together. Don't refrigerate - the chocolate can bloom and the texture goes soft. They freeze well for up to 3 months - freeze in a single layer, then transfer to a container with baking paper between layers. Defrost at room temperature and don't unwrap until completely thawed or condensation will make them soggy.
Serving Suggestions
How to serve
Serve these with coffee or tea as an afternoon treat. The combination of crisp caramel, crunchy nuts, and smooth chocolate makes them feel quite luxurious despite being made from store cupboard ingredients.
When to serve
Perfect for Christmas baking using up leftover nuts and dried fruit from festive tins (as long as the nuts aren’t salted). Also great for homemade gifts - pack them in cellophane bags tied with ribbon. They travel well and keep for a week so they're good for posting to people.
What to serve alongside
They don't need anything alongside - they're complete as they are. Strong espresso cuts through the sweetness nicely. A glass of dessert wine or port works for an after-dinner treat.
Presentation
Arrange on a plate or cake stand to show off the chocolate drizzle. The contrast between the dark chocolate base and white chocolate drizzle looks particularly pretty. If giving as gifts, layer between tissue paper in a box.
