Macadamia florentines

These crunchy macadamia florentines are easy to do and last up to a month in the fridge. They make a great edible gift idea, too.



Note: + Cooling & setting time



  • 50g unsalted butter, chopped
  • 1/4 cup (55g) brown sugar
  • 2 tsp golden syrup
  • Pinch of ground ginger
  • 1/4 cup (35g) plain flour
  • 1/2 cup (95g) coarsely chopped dried figs
  • 3/4 cup (105g) coarsely chopped macadamias
  • 150g milk chocolate melts, melted



Preheat oven to 180°C. Line a baking tray with baking paper. Place butter, sugar, golden syrup and ginger in a small saucepan over medium heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is well combined. Remove from heat. Add the flour, fig and macadamia and stir to combine.


Spoon six 1-tsp portions of mixture onto the prepared tray, allowing room for spreading. Spread each to a 3cm disc. Bake for 8-10 mins or until golden. Set aside on the tray for 2 mins. Transfer to a wire rack to cool completely. Repeat in 4 more batches with remaining mixture.


Use a round-bladed knife or small palette knife to spread a little chocolate over the base of each cooled florentine. Set aside until set.

Crunch time

Pretty florentines are a great choice for making ahead – they’ll stay crunchy in an airtight container in the fridge for up to 1 month.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.