We’re raiding the global cookie jar! For this special series, we ask chefs and baking experts for their fave biscuit recipes, with a focus on their own culinary heritage. Here it’s the turn of Toulouse, France, native Leslie Hottiaux, chef and owner of Auckland’s Apero Restaurant. Packed with hazelnuts and slathered in chocolate, her sensational Florentines are surprisingly simple to make. Florentines originated in France; legendarily the name is a nod to the gold coins of Florence where Catherine de Medici (1519-1589), the  Queen consort to Henry II of France, came from. And whose Italian cooks allegedly taught the French court a thing or two about cuisine. 

Makes 8 large or 25 small pieces

70g unsalted butter 

60g honey (any kind is fine)

1 tsp vanilla extract

90g caster sugar 

180g hazelnuts, roasted and peeled (or any nuts; a mix is fine too) 

150g chocolate (dark or milk, depending on your preference)

Pre-heat the oven to 140˚C. Line a baking tray with baking paper.

Combine the butter, honey and vanilla in a small saucepan, then bring to the boil over medium heat. Add the sugar and whisk to combine well, then add the nuts and stir to combine. 

Pour the mixture onto the lined tray and use a palette knife to spread it out to about 15 x 20cm. Bake for about 20-25 minutes, or until a nice golden colour all over. Remove to a baking rack to cool for about 20 minutes, then place the florentine in the fridge until completely cooled and hard.

Meanwhile, melt the chocolate, either using the microwave on low, or in a bowl over a saucepan of simmering water.

Remove the florentine from the fridge, turn it over, then pour over the chocolate. Using a palette knife or off-set spatula, spread the chocolate evenly to coat. Place the florentine back in the fridge for about 20 minutes or until the chocolate has set. 

Remove from the fridge and break up into whatever size pieces you like – small, medium or large. 

“I love chocolate – who doesn’t? I enjoy these florentines as an after-work snack although honestly, I like them at anytime during the day! You can keep them in the fridge for up to a few weeks and they will be completely fine.” – Leslie