• 50g Kerrygold® Irish Creamery Butter 454g
  • 50g brown sugar
  • 50g golden syrup
  • 50g plain flour
  • 25g chopped goji berries
  • 50g candied ginger
  • 25g chopped almonds
  • 25g chopped pistachios
  • 25g chopped dried mango
  • 200g melted dark chocolate
  • Edible gold spray
  • Sprinkles
Print recipe


This recipe makes 16 of Shane Smith's gold dusted florentine biscuits:

  1. Preheat your oven to 180C.
  2. Line two baking trays with parchment paper and set aside.
  3. Next, chop up all the dried fruit and nuts and place in a bowl & set aside.
  4. In a small saucepan, add the Kerrygold butter, golden syrup, brown sugar and stir over a gentle heat until melted and combined.
  5.  To this, you can then add in the flour & beat with a wooden spoon to remove any lumps.
  6. Once combined, spoon this mixture into the bowl of chopped fruit & nuts, and mix.
  7.  Divide the mix into 16 balls and place 8 per tray.
  8. Pop the trays into a preheated oven, bake for 10-15 minutes or until golden brown.
  9. Once baked, remove the trays and allow the cookies to cool, when chilled, remove and place on a wire rack.
  10. To decorate, turn the florentine upside down and on the smooth side spread on some melted dark chocolate.
  11. Once all the biscuits are decorated with chocolate, use a fork to pull through the chocolate to create a wavy design.
  12. You can decorate the florentines by spraying on some edible gold & adding some sprinkles.

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