Florentine Recipe

An alternative Florentine recipe.

Serves approx. 10


  • 104g whole milk

  • 158g caster sugar

  • 84g glucose syrup

  • 84g runny honey

  • 210g butter

  • 25g sliced almonds

  • 84g pistachio

  • 84g mixed peel

  • 100g chopped glacé cherries

  • 50g melted chocolate


  1. In a pan, heat the milk, sugar, glucose and honey and bring to a boil, take it up to 120°c using a sugar thermometer.

  2. As soon as it reaches temperature, stir in the butter until melted.

  3. Then add all the dry ingredients, stir until combined.

  4. Drop spoonfuls onto a baking tray, flatten down so you get an even bake. Bake at 160°c for approximately 10 mins, until golden.

  5. Leave for a few minutes to cool slightly, then use a ring mould to bring the shape back to circular, and leave to cool completely before covering the flat side with the melted chocolate.