Cherry & coconut Florentines

Cherry & coconut Florentines

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(34 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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

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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nessa64
22nd Nov, 2009
3.05
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
20th Nov, 2009
4.05
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!

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