Florentine Cookies Recipe with apricots and ginger

florentine cookies recipe


  1. Preheat the oven to 170ºC/190ºC/gas 5. Grease or line 2 baking trays.
  2. Beat the butter and sugar together until light and fluffy. Add the egg and beat. Stir in the flour and almond extract.
  3. Roll out the dough and cut 7cm rounds. Place on the baking sheets with room for them to spread slightly.
  4. To make the topping, put the butter, sugar and syrup in a saucepan and bring to the boil. Take off the heat and add the apricots, ginger, almonds, flour and chocolate chips.
  5. Put dessertspoons of the mixture on top of the cookies and spread them out a bit.
  6. Bake in the oven for 14-15 minutes. The cookies should be lightly browned.



  • 115g butter (measure on packet)
  • 1/2 mug/115g caster sugar
  • 1 egg
  • 1 1/4 mugs/225g self-raising flour
  • 1/2 teaspoon almond extract


  • 50g butter (measure on packet)
  • 50g caster sugar
  • 4 tablespoons golden syrup
  • 175g ready-to-eat dried apricots, chopped
  • 50g/3 pieces crystalised ginger, chopped
  • 100g flaked almonds
  • 4 tablespoon plain flour
  • 100g white chocolate chips






prep time

20 Minutes

cook time

15 Minutes


18 cookies

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