Coconut Florentines Recipe

Coconut Florentines

Ingredients

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

Instructions

  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.
Prep. Time: 30 minutes
Cook Time: 20 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Chocolate
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