Easy Deluxe Florentines
Recently I had the pleasure of meeting Hazel, the owner of Cupcake Daisy. She creates beautiful sweet treats, including these Easy Deluxe Florentines. I couldn’t resist asking her to share this delicious Florentines recipe with us.
Florentines are one of my favourites, and Hazel’s version is truly deluxe — full of fruit, nuts and flavour. I promise: I’ve sampled plenty and they’re amazing.
These make perfect gifts at Christmas. Box them up for friends and family — they’ll be gratefully received.
Hazel began baking when her mum underwent cancer treatment, which affected taste and made swallowing difficult. She started experimenting with treats her mum might enjoy and that led to a continued passion for creating new sweet bakes and twists on traditional recipes. That enthusiasm has grown into a family business.
They prioritise local produce and source ingredients from nearby suppliers whenever possible. Hazel believes this improves flavour and keeps additives to a minimum.
Proper Florentines
This is not a recipe for the delicate, wafer-thin Florentines you often see. Instead it’s for anyone who loves generous, chunky Florentines packed with fruit and nuts. If you prefer large, satisfying bites rather than tiny discs, this is the recipe for you.
Cupcake Daisy now supplies a number of local businesses who share their approach. You can find their bakes stocked at Danbury Co-op, Drink on Baddow Road in Chelmsford, Roos Coffee Cart at Chelmsford Train Station and Holts of Witham.
There’s no better time to give these a try than the festive season — they’re ideal for Christmas baking and gift-giving. Big thanks to Hazel for sharing this recipe.
Another Chocolate Treat
If you enjoy these Florentines, you might also like a festive Rocky Road — packed with chocolate, nuts, biscuits and marshmallows. A rocky road is versatile, and you can adapt it with almost any mix-ins you like.
Big love, Clare x
NOT SPONSORED
Easy Florentines – Deluxe
30
20
40
15
278kcal
Ingredients
- 200 g Almonds
- 110 g Sultanas
- 60 g Diced glacé cherries (cherries and mixed peel can be substituted with any dried fruit of your choice)
- 50 g Mixed peel
- 50 g Plain flour
- 120 g Butter
- 160 g Sugar
- 50 g Double cream
- Chocolate (Green & Black’s cooking chocolate works well)
Instructions
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Preheat the oven to 160°C.
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Place the butter and sugar in a saucepan and melt gently over a low heat.
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Meanwhile, mix the almonds, sultanas, cherries, mixed peel and flour in a mixing bowl.
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Bring the butter and sugar to a simmer, stirring constantly to prevent burning. When combined, remove from the heat and stir in 50 ml double cream.
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Pour the warm mixture over the fruit and flour and stir until evenly combined.
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Line a baking tray with greaseproof paper. Spoon portions of the mixture onto the tray, leaving space between each one. You can make them large or small — I prefer larger Florentines.
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Bake for 10 minutes, then turn the tray and bake for a further 5–10 minutes until golden.
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The Florentines will spread while baking. As soon as they come out of the oven, use a knife to nudge the edges back into a neat circular shape and leave to cool.
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Once cool, turn each Florentine over and coat the underside with melted chocolate. Place in the fridge until the chocolate sets.
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This is a hearty, fruit-and-nut style Florentine rather than a delicate, wafer-thin version — perfect for those who want generous portions packed with flavour.