Name: Cherry & coconut Florentines
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 140g light muscovado sugar -; 100g clear honey -; 200g salted butter -; 100g desiccated coconut -; 140g flaked almonds -; 300g glacé cherry , sliced -; 4 tbsp plain flour -; 250g dark, milk or white chocolate , or a mix -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cherry & coconut Florentines

1. 140g light muscovado sugar -

2. 100g clear honey -

3. 200g salted butter -

4. 100g desiccated coconut -

5. 140g flaked almonds -

6. 300g glacé cherry , sliced -

7. 4 tbsp plain flour -

8. 250g dark, milk or white chocolate , or a mix -

How to cook deliciously - Cherry & coconut Florentines

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.