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An overhead shot of a corn flake florentine biscuit.

Florentine Biscuits

You’ll love these crispy, chewy and buttery Florentine biscuits. Filled with dried fruit, flaked almonds and Corn Flakes for a crunchy Aussie twist, they are held together with sticky caramel and baked until golden and crisp.
5 from 3 votes
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Course: sweets
Cuisine: Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 12 biscuits
Calories: 158kcal
Cost: $5

Equipment

  • Microwave, stove-top or Thermomix
  • Baking tray
  • Oven

Ingredients

  • 50 g butter
  • 55 g (¼ cup) caster sugar
  • 1 tbsp honey or rice malt syrup/golden syrup
  • 1 tbsp plain flour
  • 20 g (¾ cup) Corn Flakes
  • 65 g (¾ cup) flaked almonds
  • 50 g (¼ cup) glace cherries quartered
  • 40 g (¼ cup) sultanas
  • 1 tsp orange zest
  • 100 g chocolate dark or milk, melted

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
  • Place the butter, caster sugar, honey and flour into a microwave-safe bowl. Cook on 50% power, stirring every 30 seconds, until the butter has melted and the sugar has started to dissolve.
    Alternatively you can use a saucepan and stovetop for this step.
    If using a Thermomix - melt the ingredients for 3 minutes, 60 degrees, Speed 2 (or until melted).
  • Add the Corn Flakes, flaked almonds, glace cherries, sultanas and orange zest and mix until well combined.
    If using a Thermomix - add the Corn Flakes, flaked almonds, glace cherries, sultanas and orange zest and mix on Reverse, Speed 1 until combined (using the spatula to help mix).
  • Spray a small 10cm round cutter with cooking spray to avoid sticking. Place the cutter onto the baking tray and add a large tablespoon of the mixture. Spread out. Carefully remove the cutter and repeat with the remaining mixture.
    Note: if you don't have a cutter, you can simply place spoonfuls of mixture directly onto the baking tray.
  • Bake for 15 minutes or until lightly golden. Set aside to cool completely (the biscuits will harden as they cool).
  • Once cooled, spread the melted chocolate onto the base of the biscuits and place into the fridge to set.

Notes

RECIPE NOTES & TIPS:
  • The Florentines will seem soft and loose when they first come out of the oven, but they will harden and set as they cool.
  • Careful measuring/weighing of the ingredients is important for success.
  • Florentine biscuits spread as they bake. So be sure to allow enough space in between each one so that they don’t merge together in the oven.
  • If you want your biscuits to be evenly shaped, you can also bake them in a muffin tin lined with a little baking paper and a coating of light oil spray.
  • Don’t overcook them. Keep a close eye on them around the 13-minute mark. We want them to be firm with a crunchy ‘snap’, but overbaking them will either burn them or make them too hard and brittle.
  • If they spread too much on the tray, you can fix them by using the cookie cutter to gently shape them while hot.
  • Be sure to use baking paper to line your tray, or your biscuits will stick!
  • Use real butter rather than margarine or dairy blends. Butter substitutions won’t brown or set as nicely.
  • Storage - store the cooled biscuits in an airtight container at room temperature in a cool, dry place. While best eaten in the first 1-2 days, they will keep this way for 1-2 weeks. If storing them in a small container, separate any layers with baking paper to prevent sticking.
  • Freezing - Florentine biscuits can be frozen in an airtight container for up to 1 month. They will only take a few minutes to defrost, however the cornflakes will have softened after freezing.

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 42mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg