Cherry & coconut Florentines

Cherry & coconut Florentines

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(30 ratings)

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 24

Cute chewy bites. Make one giant version, then stamp out the star shapes - leaving lots of bits to nibble!

Nutrition and extra info

Nutrition info

Nutrition

kcalories
247
protein
2g
carbs
26g
fat
15g
saturates
9g
fibre
1g
sugar
25g
salt
0.15g

Ingredients

  • 140g light muscovado sugar
  • 100g clear honey
  • 200g salted butter
  • 100g desiccated coconut
  • 140g flaked almonds
  • 300g glacé cherries, sliced
  • 4 tbsp plain flour
  • 250g dark, milk or white chocolate, or a mix

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Method

  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.
  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.
  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.
  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.

Recipe from Good Food magazine, December 2009

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Comments

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lindylou's childcare's picture

I used this as a basis recipe and added allsorts of goodies, pistachios sour cherries, candied ginger and candied peel. I have just taken it out of the oven. We shall see if it sets OK

gilly1969's picture

I made these and they were very, greasy. I thought I had mis-read the recipe but no. I will try again and half the butter and see if that makes them better as they were tasty but way too greasy. I used Bake-o-glide so had no problems wit them sticking.

gfnatalie's picture

Hi all. Sorry to hear some of you have had problems with the florentine mixture sticking to your baking sheet. Cassie from our kitchen team says that using greaseproof paper instead of baking parchment should help. It's now been changed in the recipe too. Glad to hear some of your attempts have been successful. All the best, BBC Good Food web team

sarahsasi's picture

my florentines have stuck to my greaseproof paper!! lol help!! :( :( are they rescuable or do i really need to start again?

bella38's picture

I'm thinking of making these as christmas presents, how long do you think they would keep for?

katiejr's picture
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I made these for my children's Christmas fayre, only wish I'd read the reviews first!

I too had the problem of the baking parchment sticking to the bottom of the florentines and I pain stakingly tried to pick every bit off. I then had the problem of the chocolate cracking when I cut them out. Overall a bit of a disaster, I was very disappointed as they looked so lovely in the photograph. I wouldn't attempt to make again.

stonec0ld's picture
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I made these exactly as the recipe states and they turned ouut perfectly.

They taste like golden syrup with a crunchy outside but chewy inside. The coconut isn't a strong flavour but the cherries add a nice sweetness.

I had no problems with taking the baking parchment off and I'm giving these as a gift they turned out so well

megsjw's picture
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Well it has taken me 3 tries but finally they have have come out beautifully!! 1st time, I left them in too long so set off the fire alarm; 2nd time I burned the chocolate, but the 3rd time all went to plan. Like others have posted, mine did stick slightly to paper but still easy to get off. Also, they are very sweet, would use plain choc next time rather than milk but other than that, found them quite easy to make although they are not quick to make as it takes time for everything to cool off and set. Will def make again, have already had requests from colleagues and my husband!

louisebakes's picture
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I made these for my boyfriend's parents for Christmas and they absolutely loved them! Definitely for those with a sweet tooth but once you start they are very moreish! I used a silicone baking sheet AND greaseproof paper as I don't have large baking trays but I don't see how they could have stuck as there was A LOT of fat left on the paper. I also had little problem in cutting them out into stars - I used a saucepan on top of the cutter. I would suggest waiting until they are completely cool with the chocolate on (it did crack a bit but not massively)- I left them in the fridge for a while.

Overall an easy, well-received gift!

jhmccandless's picture
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Made these with no problems. Didn't run over the side of the baking sheet (although it does have a very slight lip of a couple of mm) and came off the baking paper easily with no greasy residue. Would have personally prefered them to be slightly firmer as they are when made individually, but everyone else liked them as they were. Didn't try cutting into stars as it seemed a waste of florentine. Added some dried cranberries which gave a nice tang. Thought the honey overpowered the taste of coconut, though they tasted great anyway. Have been requested to make them again next Christmas!

aladash's picture
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Ignore these negative comments at your peril!
Yes the florentines stick to the baking parchment
Yes the mixture is very sweet
No I won't be making them again
Yes it was an absolute disaster darling!

acharge1's picture

Am going to make these tonight, and am going to use rice paper instead of baking parchment. Then at least if the paper gets stuck, I can still eat it, having no silicone sheet to hand.

cocalola's picture

I also wish I had read the comments. I used unbleached parchment and I greased it and its still has stuck! Very disappointed.

manth14's picture

Does anyone know how long they keep for?

orribubble's picture
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Sadly these didn't come out as expected, much softer than I'd hoped. Disappointed.

hanwilson's picture
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As with others, I found the paper stuck so will give silicone a try next time. They are VERY sweet & greasy but naturally this makes them delicious! I had to refridgerate mine before just cutting into squares as they were falling apart.
I found them pretty easy to make but did them around other jobs as they take a while.
Another way of getting some (albeit sugar coated) fruit into the kids :-)

hanwilson's picture
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As with others, I found the paper stuck so will give silicone a try next time. They are VERY sweet & greasy but naturally this makes them delicious! I had to refridgerate mine before just cutting into squares as they were falling apart.
I found them pretty easy to make but did them around other jobs as they take a while.
Another way of getting some (albeit sugar coated) fruit into the kids :-)

charity_haynes's picture

Hi. If you are having trouble with the mixture sticking to the baking parchment - try and get the unbleached baking parchment. This is normally much better. You can get it from sainsburys. Hope this helps!

hanneli's picture
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Really tasty, everyone who tried them asked for more! I did find that they didn't seem to be very solid after cooking for the suggested time, so I flipped them over in tray and cooked on the other side for 5/10 minutes and this made them a lot easier to handle and less gooey!

NJP's picture

Made this with great excitement that I'd end up with a beautiful and tasty contribution to take to a friends pot luck supper.... but, no. Very disappointed. Very hard, like others that have commented, the greaseproof paper got absolutely welded to the bottom, and I really had taken care to try and get it write having read previous comments.
Won't make this again.

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