Cherry & coconut Florentines

• light muscovado sugar↗140g g
• clear honey↗100g g
• salted butter↗200g g
• desiccated coconut↗100g g
• flaked almonds↗140g g
• glacé cherry↗300g g

  sliced

• plain flour↗4 tbsp tbsp
• dark, milk or white chocolate250g g

  or a mix

Step-by-step instructions

1. 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. 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. 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. 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.