I made Florentines as Christmas gifts, and still have a load of ingredients left over. So, this afternoon I have made some more. The recipe is an adaptation of Kirsty Allsopp’s Christmas Florentines recipe. I believe that when you have made these you should be able to see through them, like lace. I have never achieved this. But I have made some rather scrumptuous Florentines. See what you think.


  • 25g  butter
  • 25g  light brown soft sugar
  • 100g sweetened condensed milk
  • 2 tsp plain flour
  • 150g mixed dried fruit, for example: glacé cherries, toasted flaked almonds, desiccated coconut, dried mixed fruit, raisins, sultanas, cranberries, apricot, blueberries. This time I opted for the following:
  • 40g glacé cherries
  • 40g dried mixed fruit
  • 40g desiccated coconut
  • 30g toasted flaked almonds
  • 85g dark chocolate for decoration

Set the oven to 180C

Melt the butter and sugar in a non-stick pan. When you can no longer feel the sugar with the spoon, add the condensed milk and heat gently until the mixture is just beginning to bubble.

Stir in the flour and mix until smooth. Then add the fruit and nuts.

Spoon onto lined baking sheets (or even better, a teflon sheet). Remember the mixture will spread a little. Bake for 10-12 minutes until just turning golden brown at the edges.

When the biscuits have cooled, melt the chocolate and spread onto the flat side of the Florentine. Traditionally the chocolate should have wavy ridges (made with a fork). Again, something I didn’t achieve.

But nevermind, they are just so lovely. And they remind you of Christmas.

Makes 10, so it might be a good idea to double the recipe.