Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ginger pecan florentines

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Ginger pecan florentines

    • Preparation time: 30 min plus cooling
    • Cooking time: 10 minutes
    • Total time: 1 hour 60 minutes

    Makes: 12


    100g butter
    100g caster sugar
    100g pecan nuts, roughly chopped
    2 tbsp raisins
    2 tbsp chopped crystallised stem ginger

    To finish

    175g good chocolate, milk or dark 


    1. P reheat the oven to 180°C, gas mark 4. Gently melt the butter with the sugar in a small pan, stirring with a wooden spoon. As soon as it's melted, turn up the heat and bubble for 1 minute. Take off the heat. Stir in the nuts, raisins and ginger.

    2. Lightly oil 2 or 3 baking trays, and line with non-stick baking parchment. Drop walnut-sized heaps of the mixture on to the trays, leaving plenty of room for spreading. Continue until the mix is used up.

    3. Bake for about 10 minutes, until golden brown. Remove and leave to rest for 5 minutes. At this point they'll still be soft and you can neaten the edges with a knife. When they begin to harden, carefully transfer them on the paper to a cooling rack. Leave for at least 20 minutes, until quite cool, then remove from the paper. Serve as they are or finish with a drizzle of chocolate:

    4. Melt the chocolate in a bowl over simmering water. Let the chocolate cool a little then use to paint over the bases of the biscuits, using a fork to make a wavy pattern. Leave until set, and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars