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Cherry & coconut Florentines

Cherry & coconut Florentines

A star rating of 3.5 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24

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

Nutrition:
HighlightNutrientUnit
kcal247
fat15g
saturates9g
carbs26g
sugars25g
fibre1g
protein2g
low insalt0.15g
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Ingredients

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

Method

  • 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.

  • 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.

  • 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.

  • 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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