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.