These beautiful little hearts are cherry and coconut Florentines, wonderful present ideas for friends at Christmas. I found this recipe in a GoodFood magazine, and thought that I must try it. It was very easy and succeeded well, and the taste - mmmm! Just wonderful. I've never heard about Florentines before, but I think that from now on I'll make these every Christmas.
Makes about 36 hearts
Ingredients:
140g dark muscovado sugar
100ml clear honey (liquid)
200g salted butter
100g desiccated coconut
140g flaked almonds
300g glacé cherries, sliced into small pieces
4 tbsp plain flour
250g dark, mik or white chocolate (I used semi dark chocolate, about 50% cocoa)
1. Heat oven to 200°C. Put the sugar, honey and the 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 a parchment paper (about 40x30cm). Roughly spread the Florentine mixture out to a thin layer - don't worry if you have small gaps, it will melt together in the oven.
3. Bake for 10-12 mins until a rich golden colour, the set aside to cool and firm up.
4. Melt the chocolate in a small kettle over gently simmering water.
5. Line a second large baking tray with a parchment paper and carefully flip the cooled Florentine bake onto it. Peel off the baking parchment.
6. Spread the melted chocolate over, if you're using a few types just leave a gap between each one.
7. Leave aside until set, then stamp out shapes using a preferable cookie cutter (I used heart, but you can use for example star or something else). If the cutter is diggind 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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