<– Back to Cookies

Serves 18


100g butter
100g demerara sugar
1 tbsp salted caramel sauce
100g mixed nuts, roughly chopped (I used pistachios, walnuts, pumpkin seeds and cranberries)
200g chocolate (Use Terry’s Chocolate Orange for a really Christmassy flavour)
100g plain flour


1. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment or silicon sheets.
2. Measure the butter, sugar and salted caramel into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour and chopped nuts to the pan. Stir well to mix.
3. Make 18 florentines by spooning nine spoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
4. Bake for 8-10 minutes, or until golden-brown.
5. Leave the florentines to cool before lifting onto a cooling rack (if the florentines have been baked on greased baking trays, allow them to harden before lifting onto cooling racks).
6. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl.
7. Stir until the chocolate reaches a melting temperature of 53C. Meanwhile, finely chop or grate the remaining chocolate.
8. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
9. Spread the melted chocolate over each florentine and leave to set. Store in an airtight container.


Once cooled you can place them in little cellophane gift bags which you can buy online or in certain bakeware stores (e.g. lakeland where I bought theses). Little festive ribbons and tags can give them the final touch.


I got this recipe from the M&S website and there’s a really good video that shows just how simple they are to make…

Click here for the video:

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