Cherry & coconut Florentines

Cherry & coconut Florentines

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
nannismum's picture

I haven't tried making these yet, would it be better to bake them on a silicone baking parchment, to prevent people from having to dig paper out of their teeth.

jackieheath's picture

I made these florentines, and thought they were wonderful - I do have a sweet tooth!!! Mine did not stick to baking parchment but did need slightly longer cooking time. I had to use a larger cutter than the recipe stated, as mine wouldnt go through, but apart from that, they were lovely. I also used dried cranberries aswell as cherries. Maybe next time I will cut out florentines first and then brush with chocolate - I know the recipe is trying to avoid this but my chocolate was quite thick.

Hawie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I did exactly the same and did a dry-run before making for Xmas pressies. I halved the recipe and found it fantastic! I didn't have a problem with the paper sticking at all - the high fat content made it plenty greasy enough and I certainly wouldn't want to add more by greasing the paper. They are, indeed, very sweet, but if you just cut small shapes that's fine. And I suspect that plain chocolate would balance this sweetness a bit. Normally things go wrong for me, but the teachers will definitely be getting these this year - I am delighted with the results.

Oh, and I didn't have cherries so I put some dried cranberries in instead and they are quite bitter. I think I'll just do them with cranberries again.

amp1043's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made these and I'm disappointed. I baked for a bit longer than the recipe says and I still don't think it was long enough. If I make again (unlikely) i would bake for 20 minutes. They are far too sweet. I was expecting to taste the almond and coconut but didn't. I agree with Nessa64 - they're not good enough for gifts.

corinnahubbard's picture

Haven't tried these yet but perhaps greasing the baking parchment would help?

malgorzata's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love florentines and when I saw this I wanted to make this straight away! Like Nessa64 however I also found that it stuck to the baking parchment so badly I struggled to get it off and so ended up with bits everywhere.
I still enjoyed the taste though so if anyone can advise how to make stop it from sticking I'll have a go again.

nessa64's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just done a practise run of these, as was hoping to make them as xmas pressies. However, the mixture stuck to the baking parchement so badly that I couldnt peel it off. So I didnt get to putting any chocolate on them! They tasted nice, if you dont mind picking bits of paper out of your teeth.... Not really sure if I will try again though, the taste isnt special enough for gifts.

twinkles1988's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These turned out quite good, the flavour was close to what I was looking for, though I added a few blanched toasted hazelnuts and almonds for pesonal preference.The only thing I'd do differently is bake them a tad longer (though check to see if browning too much and cover with foil if so) just to get a slightly cunchier texture.

They're a lot less fiddly to make than regular florenines however so full marks or the inititive!

Pages

Questions

Tips