Nan's Florentines

Bake Off winner, Candice Brown's easy recipe for Florentines uses her Nan's suggested combination of fruits that pair perfectly with the dark chocolate base.

From the book

Comfort by
Showstopping bakes and sweet treats
No-fuss baking from GBBO champion, Candice Brown
Sweet and savoury comfort food classics


This is another handwritten recipe from my Nan. It was perfect the first time I made it (says it all really) and so was she. Feel free to change the fruit and nuts if you want, although why would you when it's perfect the way she wrote it?

Makes 38-40


60g unsalted butter
170g golden caster sugar
30g plain flour
150ml double cream
115g flaked almonds
115g whole toasted almonds or pecans, roughly chopped
85g flaked coconut
85g dried apricots, chopped
60g dried cherries
200g dark chocolate (minimum 70% cocoa solids) broken into pieces


Preheat the oven to 170C fan (190C/375F/Gas Mark 5).

Melt the butter with the sugar in a saucepan over a low heat. When the sugar has dissolved and the liquid is golden and bubbling, add the flour and mix until smooth over a low heat. Remove from the heat and slowly add the cream, stirring the whole time until smooth and glossy.

Add the flaked almonds, chopped almonds or pecans, coconut flakes, apricots and cherries and mix well until everything is combined and covered with the creamy mixture.

Line four baking sheets with greaseproof paper. Drop the mixture in heaped teaspoonfuls on to the greaseproof paper, ensuring there is about 2cm between each heap of mixture.

Place in a preheated oven near the top and bake for 12-15 minutes (switch the baking sheets around half way through).

Remove from the oven and allow to cool for 3-4 minutes before transferring to a wire rack- use a flat palette knife to move the florentines. Leave to cool completely.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water until melted and smooth. Coat the flat underside of each florentine with chocolate and allow to set slighly before zigzagging a fork across the chocolate to make a pattern. Then leave, chocolate-side up, to set completely.

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