Cookie recipe for 4 - 8 people, takes only 20 mins; recipe has muscovado sugar, honey, salted butter, coconut, almond, glace cherry, plain flour and white chocolate.
Cherry & coconut Florentines
Course: Cookie
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Almond: 140g flaked almonds
- Honey: 100g clear honey
- Plain Flour: 4 tbsp plain flour
- Muscovado Sugar: 140g light muscovado sugar
- Coconut: 100g desiccated coconut
- Glace Cherry: 300g glace cherry, sliced
- Salted Butter: 200g salted butter
- White Chocolate: 250g dark, milk or white chocolate, or a mix
Directions
- 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.
- 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.
- 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.
- 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.
