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Toasted Hazelnut Florentines

Makes approximately 15

60g Lewis Road Creamery butter
60g caster sugar
1 Tbsp J Friend and Co. honey  
60g Girolomoni Organic '00' flour
50g mixed candied peel, chopped
50g Candied cherries , finely chopped
50g Hazelz roasted hazelnuts , finely chopped
1 tsp freshly squeezed lemon juice
1 Tbsp double cream
200g Valrhona Guanaja , chopped

Preheat the oven to 180˚C.

Melt the butter, sugar and honey together in a small saucepan over a gentle heat. Cool slightly and stir in the remaining ingredients except the chocolate.

Drop teaspoonfuls of the mixture onto a baking tray lined with baking paper, allowing a little room between each biscuit. Bake for 8-10 minutes, or until golden. Leave to cool slightly and then transfer to a wire rack.

When the biscuits are cold, melt the chocolate in a bowl set over a saucepan of gently simmering water (or microwave on full power for 1-2 minutes, stirring halfway through). Spread one side of each Florentine with a layer of chocolate and leave on the wire rack until set.

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