Christmas bauble Florentines
Makes: 22
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Christmas bauble Florentines
You can use any combination of dried fruit or nuts you like to make these pretty biscuits
Makes: 22
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (Per florentine)
Calories
140Kcal
Fat
8gr
Saturates
5gr
Carbs
15gr
Sugars
15gr
Fibre
0gr
Protein
2gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 30g salted butter
- 50g demerara sugar
- 3 tbsp golden syrup
- 1 tbsp plain flour
- 2 tbsp double cream
- 30g dried cranberries
- 50g mixed dried fruit
- 50g flaked almonds
- 30g pistachios, roughly chopped
- 150g dark chocolate, chopped
- 150g white chocolate, chopped
Step by step
Get ahead
Store for up to 1 month in an airtight container.
- Preheat the oven to 190°C, fan 170°C, gas 5. Line 3 trays with baking paper. Put the butter, sugar, golden syrup and flour in a pan and heat until the butter has melted. Add the cream and continue to heat until it is well incorporated, before adding the fruit and nuts. Stir to mix well; remove from the heat. Set aside to cool.
- Once the mixture has cooled a little, spoon heaped teaspoons onto the baking tray, leaving plenty of space between each one as they will spread when they cook. Level out slightly with the back of a spoon, then bake in the oven for 10 minutes, or until golden. While they are still on the tray, leave to cool for 1 minute, then using a palette knife, fold the edges in slightly to create neat circles. Leave to harden on the tray for another few minutes before flipping over and transferring to a wire rack to cool completely, so the flat underside is on top.
- In separate heatproof bowls, melt 100g of the dark chocolate and 100g of the white chocolate over simmering water, making sure the water doesn’t touch the bowl. When melted, cover half of the Florentines in dark chocolate and half in white. Leave to set.
- In 2 separate bowls, melt the remaining dark and white chocolate as before. Transfer the melted chocolate into 2 separate disposable piping bags and snip the end. Pipe opposing colour decorations on each bauble. Leave to set in the fridge. Store in between layers of baking paper in an airtight container.
