Cherry & coconut Florentines
- Good Food team
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Makes 24
Easy
Prep: 30 mins
Cook: 20 mins
A star rating of 3.5 out of 5.34 ratingsRate
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Cute chewy bites. Make one giant version, then stamp out the star shapes - leaving lots of bits to nibble!
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Ingredients
Nutrition
Units:
MetricUS
-
140g light muscovado sugar
-
100g clear honey
-
200g salted butter
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100g desiccated coconut
-
140g flaked almonds
-
300g glacé cherry
sliced
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4 tbsp plain flour
-
250g dark, milk or white chocolate
or a mix
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Nutrition: per serving
-
kcal247
-
fat15g
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saturates9g
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carbs26g
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sugars25g
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fibre1g
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protein2g
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salt0.15g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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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A star rating of 3.5 out of 5.34 ratings
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