55g/2oz butter

55g/2oz caster sugar

2tsp runny honey

55g/2oz plain flour

45g/1½oz apricots, sliced thinly

45g/1½oz dried cranberries

45g/1 ½ oz unblanched almonds, sliced thinly

85g/3oz Cadbury’s Milk Chocolate, melted


Makes 16 

  1. Preheat oven to 180c/350c/GM4/AGA – grid shelf on floor of baking oven with cold plain shelf on the runners above.
  2. Line 2 baking sheets with baking parchment.
  3. Melt the butter, sugar and honey together in a pan. Remove from the heat and allow to cool slightly before adding the flour, apricots, cranberries and almonds.
  4. Using a small scoop or a teaspoon, put blobs of the mixture onto the lined baking sheets. I put 8 on each baking sheet, spaced well apart to allow the mixture to spread. Then press each blob down lightly with a palette knife or spoon to make them slightly flatter.
  5. Bake in the preheated oven for 8mins or until evenly coloured.
  6. Remove from the oven and using a rubber spatula or palette knife, bring all of the lacy outer edges of each florentine in to form more of a circle and to make the florentines equal in thickness.   This helps them be chewy rather than crisp and brittle.
  7. Allow to cool on the baking sheets for 10mins. Place upside down on a wire rack and brush with melted chocolate.
  8. When the chocolate has almost set, zig-zag a fork through it making wavy lines characteristic of a florentine.
  9. Allow the chocolate to cool completely and serve.


Think Ahead & Helpful Hints

  • These will last for up to a week in a kilner jar or airtight tin. I never store biscuits in Tupperware as I think it taints their flavour.
  • Mix up the contents a bit, add dates, mixed peel, dried figs, whatever you like.
  • Accurate weighing of ingredients is very important to get that characteristic “chewiness”.