Martha Collison's mini chocolate orange florentines

Mini chocolate orange florentines

Martha Collison's miniature Florentines are the perfect sweet treat to finish a night of celebratory Christmas drinks and canapés. 

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  • Makes20
  • CourseCanape
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 50g plain flour
  • 25g mixed peel
  • 25g dried apricots, finely chopped
  • 50g flaked almonds, roughly chopped
  • 1 orange, finely grated zest
  • 50g butter
  • 50g light brown soft sugar
  • 50g golden syrup
  • 150g milk chocolate, chopped


  1. Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment or a silicon baking sheet.

  2. In a small bowl, combine the flour, mixed peel, apricots, almonds and most of the orange zest, reserving a pinch for decoration.

  3. Measure the butter, sugar and golden syrup into a saucepan and warm over a low heat until the butter has melted and the mixture is bubbling. Remove from the heat and allow to cool for a minute or two.

  4. Pour the dry mixture into the caramel and stir until well combined. Use a teaspoon to spoon small, pound coin-sized amounts of mixture onto the prepared baking tray, allowing lots of space for them to spread in the oven. You will need to cook 2 or 3 batches before all the mixture is used up.

  5. Bake for 7-8 minutes, or until golden brown and spread out. Remove from the oven and leave to harden before transferring to a cooling rack and repeating the process with the remaining mixture.

  6. Melt the chocolate in a heatproof bowl over a pan of boiling water until the lumps disappear. Use a palette knife or the back of a spoon to spread chocolate over the back of the cooled florentines, then drag a fork in a wiggly line through the melted chocolate. Sprinkle over the remaining orange zest and leave to cool before serving.

Cook’s tip

For perfectly round florentines, use a cookie cutter a little larger than your florentines and ‘shuffle’ the biscuits into shape while still warm – encircle each one in a circular motion to make the edges even and smooth.


Typical values per item when made using specific products in recipe


482kJ/ 116kcals



Saturated Fat












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