Name: Christmas florentines
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

These fruity, nutty fancies make the perfect gift for friends with a sweet tooth, and you can make them in 35 minutes! It’s a Christmas miracle!

Christmas Florentines are a great dessert to whip up if you’re short on time and want a little bit of Christmas in your sweet treat.

Is a Florentine a biscuit?

A Florentine is a sweet pastry usually filled with nuts and dried fruits. They are cooked in the oven with a mixture of honey, butter and sugar for the perfect tasty bite.

What are Florentines made of?

Christmas florentines are made up of mainly nuts and fruits, usually including almonds, hazelnuts and cherries. They are then combined with butter, honey and sugar to create a sweet base that is cooked in the oven. Once cooled, Florentines are dipped or drizzled with melted chocolate.

Why are Florentines so called?

Contrary to popular thought, Florentines were not created in Florence, Italy. They actually originated in France and were named after the gold coins made in Florence which were the standard European currency for hundreds of years.

Should Florentines be kept in the fridge?

Florentines do not have to be kept in the fridge. Instead, store them in a cool, dry place, such as a pantry, in an air-tight container.

Ingredients

50g unsalted butter

1/4 cup brown sugar

2 tablespoons golden syrup

1/2 teaspoon vanilla extract

1 cup cornflakes, slightly crushed

1/3 cup flaked almonds

1/4 cup glacé cherries, chopped

1 tablespoon finely grated orange zest

150g dark chocolate

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease two six-hole Texas muffin pans and line with two 2cm x 10cm strips of baking paper. In a small saucepan on medium-low heat, melt butter, sugar and golden syrup until bubbling. Simmer for 2 minutes. Remove from heat. Stir in vanilla.

Step 2

Add cornflakes, almonds, cherries and orange zest. Mix well to coat everything evenly.

Step 3

Spoon a heaped tablespoon of mixture into each muffin hole (don’t worry if the mixture doesn’t cover the base – it will spread during baking).

Step 4

Bake for 10–12 minutes or until golden and bubbling. Remove from oven and set aside for 5 minutes to cool slightly.

Step 5

Line a baking tray with baking paper. Working quickly, remove florentines from pan, using the strips of baking paper to pull them out. Carefully remove the strips of baking paper and put florentines on prepared tray. Set aside to cool completely.

Step 6

In a heatproof bowl set over a saucepan of gently simmering water, melt chocolate until smooth. Using a pastry brush or the back of a spoon, coat the flat base of each florentine in chocolate. Use a fork to create that signature wavy design on each florentine. Put chocolate-side up on lined tray. Refrigerate for 30 minutes, until chocolate sets.

christmas florentines with cornflakes and dried fruit and chocolate dipped back

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ismat Awan

Ismat Awan trained at Le Cordon Bleu in Sydney and Paris and has worked in celebrated kitchens including Pierre Hermé in Paris and Rockpool on George in Sydney. With over 10 years in the food industry, she is now a Sydney-based creative food consultant and recipe developer, drawing on her global experiences—from Timor-Leste to France and Switzerland—to bring a love of spice and playful twists to family favourites, showcased in this issue’s nostalgic vintage baking and Christmas cookie features.