Cherry & coconut Florentines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
- 140g light muscovado sugar
- 100g clear honey
- 200g salted butter
- 100g desiccated coconut
- 140g flaked almonds
- 300g glacé cherrysliced
- 4 tbsp plain flour
- 250g dark, milk or white chocolateor a mix
Nutrition: per serving
- kcal247
- fat15g
- saturates9g
- carbs26g
- sugars25g
- fibre1g
- protein2g
- salt0.15glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the sugar, honey and butter in a large pan and gently melt together. When all the sugar has dissolved stir in the coconut, flaked almonds, sliced cherries and flour.
step 2
Line a large baking tray with greaseproof paper (about 40 x 30cm), and roughly spread the Florentine mixture out to a thin layer – don’t worry if you have small gaps, it should melt together in the oven. Bake for 10-12 mins until a rich golden colour, then set aside to cool and firm up.
step 3
Melt the chocolate(s) all in separate heatproof bowls over gently simmering water. Line a second large tray or board with greaseproof paper and carefully flip the cooled Florentine bake onto it. Peel off the greaseproof paper. Spread the melted chocolate over, if you’re using a few types just leave a gap between each.
step 4
Leave aside until set, then stamp out shapes using cookie star cutters - if the cutter is digging into your hands (as the Florentine mix may be a little hard), rest a small plate or pan on top of it and push down on this instead.
