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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.
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.
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.
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.