Mary Berry's Florentines
I first made these luxurious biscuits a couple of weeks ago. I had a bit of spare time on a wet Sunday afternoon and fancied baking something new. I had never made florentines and had always imagined them to be fairly tricky: I was surprised to find that they are actually fairly quick and easy to make. What is also fantastic about them is that the ingredients are fairly standard stock cupboard items - so easy to whizz up without having to go to the shop! My recipe comes from Mary Berry’s…
Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.
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