Recipe: Millie Simpson’s Florentines

Whether included as part of a festive hamper or enjoyed as a mid-afternoon snack with a cup of tea, florentines are a Christmas staple. Typically made with dried fruits and nuts, then dipped in dark chocolate, these thin biscuits can be whizzed up easily and make a lovely gift. Here chef Millie Simpson, who currently heads up cookery school Sauce by The Langham, shares her recipe.

Recipe: Millie Simpson’s Florentines

Makes 10 

Ingredients:

• 50g flaked almonds 
• 30g glace cherries, roughly chopped 
• 35g blanched pistachios, roughly chopped 
• 15g unsalted butter 
• 45g caster sugar 
• 15g buckwheat flour 
• 75g double cream 
• 100g dark chocolate 

Method:

1. Pre-heat the oven to 180C 
2. Melt the butter and sugar together in a small pan. It may start to look crystallised but keep cooking until the sugar has dissolved and the mixture is smooth. 
3. Add the buckwheat flour to the pan and mix to form a thick paste and cook out for another 30 seconds or so. 
4. Remove the pan from the heat and start to gradually add in the double cream, beating well after each addition to avoid clumping. 
5. Once you have a smooth mix, begin stirring through the chopped cherries and nuts so they are all evenly coated in the batter. 
6. Divide the mixture into portions on a lined baking tray, space the Florentines well apart to avoid them spreading. 
7. Cook in the oven for 12-14 minutes. The centres should be set and the edges slightly caramelised. 
8. Leave to cool completely on a wire rack. 
9. To finish, melt the dark chocolate in a Bain Marie over gentle simmer. Once smooth, you can use a pastry brush to paint the bottoms of the Florentines with the chocolate. Leave to set again before eating.

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