Florentine Biscuits

These luxurious Florentine biscuits are made with plenty of nuts, fruits and a rich, dark chocolate base for a delicious chewy-yet-crunchy texture


Makes 20

  • 50g butter

  • 50g demerara sugar

  • 50g golden syrup

  • 50g plain flour

  • 4 glace cherries, finely chopped

  • 25g candied peel, finely chopped

  • 25g golden sultanas

  • 50g mixed almonds and walnuts, finely chopped

  • 175g dark plain chocolate, broken into pieces


  1. Preheat a Miele Oven on the Fan Plus function at 180ºC and line a Miele Baking Tray with non-stick baking paper.

  2. Heat the butter, sugar and syrup in a heavy-based saucepan without letting it catch, until the butter has melted. Remove from the heat and add the flour, cherries, candied peel, sultanas and nuts to the pan and stir well to mix.

  3. Drop heaped teaspoonful’s of this Florentine mixture onto the non-stick baking sheet, leaving a generous gap between each.

  4. Place in the oven to cook for 8 -10 minutes, or until they have spread out flat and the edges have turned golden-brown.

  5. Remove from the oven and leave to firm up for 2-3 minutes, re-forming them into shape if necessary with a palette knife. When set enough to hold their shape, remove from the tray to a wire rack to cool.

  6. Melt the chocolate and paint the undersides of the cooled Florentines with the chocolate using a pastry brush. More than one coat may be necessary for a good thick layer of chocolate.

  7. Using a fork, make wavy lines on the chocolate, and leave to dry before serving.

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Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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