Florentine biscuits

A few months ago we went on a picnic at the beautiful King’s Park in Perth with Brooke’s parents. To finish off with a sweet treat, Brooke’s Mum had brought along some Florentine biscuits. What’s not to love about this ultimate biscuit? A Florentine biscuit or Florentines are made of nuts (most typically almond or hazel), glacier cherries, dried fruit and they are often coated on the bottom with chocolate. They are rich and indulgent and should have a nice crunch when you bite into them. Their toffee-like texture and combination of Cornflakes in our recipe will also give you flashbacks to your childhood memories of Honey Joys – only now with a grown-up twist.

Most recipes use melted butter, sugar, and honey as their binding agent. For us, we used a good old can of condensed milk. When adding your condensed milk, the key to making a successful Florentine is to ensure you coat the mixture enough to bind the ingredients. Adding too much will weigh your biscuit down or leave it soggy. You want to ensure you have the satisfying crunch at the end! If you are worried you have added too much condensed milk, you can stir through some extra cornflakes to help absorb some of the additional liquid.

Once your mixture is ready, spoon the mixture onto a lined baking tray or into a greased muffin tray like we did. Using the muffin tray keeps the biscuits in a nice uniformed shape and ensures you end up with 24 biscuits. Baking on a low heat for 10-12 minutes till golden-brown, will ensure you have a lovely chewy and crisp little caramel treat.

Once removed from the oven, you can take these biscuits to another level adding a thin layer of dark chocolate on the bottom. Allow the chocolate to set then enjoy these decadent coffee shop biscuits with a cup of tea or coffee.

Looking for another biscuit or cookie recipe then try our ginger nut biscuits, cranberry pistachio biscotti or oatmeal raisin cookies.

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Florentine biscuits – Recipe Instructions

5.0 from 2 reviews
Florentine biscuits
Prep time
Cook time
Total time
A Florentine biscuit or Florentines are made of nuts (most typically almond or hazel), glacier cherries, dried fruit and they are often coated on the bottom with chocolate.
Recipe type: Buscuits
Cuisine: British
Serves: 24
  • 3 Cups Cornflakes
  • 110g almonds (slivered/ sliced)
  • ½ cup chopped glacier cherries
  • ½ cup currants
  • ⅔ can condensed milk
  • Dark chocolate for drizzling
  1. Preheat oven to 160°C.
  2. Combine the cornflakes, almonds, cherries, currants and condensed milk in a bowl. Mix until the ingredients are evenly coated.
  3. Spoon the mixture into a greased muffin tray and press lightly to ensure they are compact.
  4. Bake for 10-12 minutes until light golden brown, then set aside on a wire rack to cool.
  5. Melt the chocolate and drizzle over biscuits or dip the bottom. Place the biscuits chocolate side up, on a wire rack until set.


Apricot Couscous Salad

The first time I tried this apricot couscous salad was only a couple of weeks ago when Brooke was preparing her lunch to take to work that week. She started getting the ingredients out, couscous, dried apricots, currants, slivered almonds and baby spinach. Firstly fruit in a salad? I am not exactly sold on this idea, and of course Brooke started getting defensive when I questioned it. She said the first time she had this was when her Mum made it to accompany a Moroccan lamb dish to use instead of rice. She said the almonds give it a nice crunch, and the sweet apricots and currants add another flavour. Honestly, I was still not sold on it, till there was a chance I could have a packed lunch to take to work as well.

As I watched Brooke make the salad I swear it was ready in 10 minutes. To start all she did was prepare some couscous using the method on the box. While this cooked, she simply toasted some slivered almonds on the stove till golden brown. She then sliced up some dried apricots into small pieces, and then washed some baby spinach. Once the couscous was ready and had cooled slightly all that needed to be done was mix it all together – couscous, almonds, apricots, spinach and a handful of currants. Really it was that simple!

I must say I am now a fan!  Although this version apricot couscous salad is served cold, it can still be served warm to accompany other dishes – like a Moroccan inspired dish which is full of various spices. I will however, recommend this coming into summer as a great side for any bbq or even just some marinated chicken.

If you are looking for another salad recipe to accompany your meal then try our roasted pumpkin and feta salad.

Apricot and Almond CouscousCouscous and ButterToasted AlmondsFresh SpinachApricot and Almond Couscous Salad IngredientsApricot Couscous Salad

Apricot couscous salad – Recipe Instructions

5.0 from 1 reviews
Apricot Couscous Salad
Prep time
Cook time
Total time
This simple Apricot Couscous Salad is made with just 5 key ingredients couscous, almonds, apricots, spinach and a handful of currants.
Recipe type: Salad
Cuisine: Moroccan
Serves: 4
  • 1 cup couscous
  • ½ diced apricots
  • ½ cup dried currants
  • ¼ slivered almonds
  • 1 tablespoon of butter
  • A big handful of baby spinach
  1. Prepare your couscous using the method on the box.
  2. Toast almonds in a small pan on the stove till golden brown, and allow to cool.
  3. Diced the dried apricots
  4. Wash baby spinach thoroughly
  5. Mix all the ingredients together and serve