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Chocolate shortbread Florentine


Makes: 16
timePrep time: 15 mins
timeTotal time:
Chocolate shortbread Florentine
Recipe photograph by Maja Smend

Chocolate shortbread Florentine


Makes: 16
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
404Kcal
Fat
25gr
Saturates
14gr
Carbs
40gr
Sugars
23gr
Fibre
2gr
Protein
5gr
Salt
0.2gr

Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes
Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes

Ingredients

  • 300g plain flour
  • 100g golden icing sugar
  • 50g cocoa powder
  • 250g soft unsalted butter, 
in pieces
  • 2 medium eggs
  • 1 tsp vanilla bean paste 
(or extract)
For the Florentine topping
  • 60ml double cream
  • zest of 1 orange
  • 100g golden caster sugar
  • 30g glucose syrup
  • 60g unsalted butter
  • 50g clear honey
  • 100g toasted flaked almonds
  • 50g glacé cherries, halved
  • 50g mixed peel, chopped

Step by step

Get ahead
Make up to a day 
ahead. Store in an airtight container, not in the fridge.
  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Sieve the flour, icing sugar, cocoa and a pinch of salt together; rub in the butter until it's like breadcrumbs.
  3. Add the eggs and vanilla paste; combine to create a soft dough.
    Tip
    These Florentines will make a great gift - wrap in a cellophane bag or fill a glass jar
  4. Press the dough into a 16-18cm square tin lined with baking paper on both the bottom and sides.
  5. Prick with a fork all over and bake for 15-20 minutes or until firm; remove from the oven.
  6. Increase the temperature to 200°C, fan 180°C, gas 6. Put the cream in a pan and add the zest of the orange. Bring to the boil, then remove from the heat; leave to infuse for 5 minutes.
  7. Tip the sugar into a thick-bottomed pan with 60ml water and the glucose. Bring to the boil over a medium heat; let the mixture caramelise gently, swirl 
it from time to time – when the caramel is a dark blonde colour, gradually add the warm cream. Then add the butter and honey, and stir to melt.
  8. Let the mixture simmer over a medium heat for 3 minutes. Fold in the toasted almonds, cherries and mixed peel; pour over the shortbread base, and spread it using a palette knife.
  9. Return to the oven and bake for a further 15 minutes until the top is golden. Leave to cool before cutting into pieces with a large sharp knife.

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