Cherry & coconut Florentines

Cherry & coconut Florentines

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(31 ratings)

Prep: 30 mins Cook: 20 mins

Easy

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:

  • kcal247
  • fat15g
  • saturates9g
  • carbs26g
  • sugars25g
  • fibre1g
  • protein2g
  • salt0.15g
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Ingredients

  • 140g light muscovado sugar
  • 100g clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 200g salted butter
  • 100g desiccated coconut
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 140g flaked almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 300g glacé cherry, sliced
  • 4 tbsp plain flour
  • 250g dark, milk or white chocolate, or a mix

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.

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Comments, questions and tips

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louisebakes
3rd Jan, 2012
4.05
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
3rd Jan, 2012
4.05
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
31st Dec, 2011
2.05
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
4th Dec, 2011
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
3rd Dec, 2011
I also wish I had read the comments. I used unbleached parchment and I greased it and its still has stuck! Very disappointed.
manth14
2nd Dec, 2011
Does anyone know how long they keep for?
orribubble
4th Nov, 2011
2.05
Sadly these didn't come out as expected, much softer than I'd hoped. Disappointed.
hanwilson
22nd Jun, 2011
3.05
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
22nd Jun, 2011
3.05
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
2nd May, 2011
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!

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