Back to Recipe Menu

Xmas Florentines


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Combine the coconut, almonds, glace cherries and flour in a large bowl using a wooden spoon. Set aside.
  • Gently melt the sugar, honey and butter in a heavy-bottomed pot to dissolve the sugar, stirring now and again. Then pour into the dry mixture and mix well. 
  • Spray a slice tin with oil and line with baking paper. Then spoon in the mixture, press into the sides and cook in the oven for 12-15 mins until golden brown. Set aside to cool, before removing the paper and returning to the tin. 
  • Gently melt the chocolate and spread over the top. Refrigerate to set and then cut into the desired shapes to serve. 
  • nb. The mixture needs to be at room temperature to cut into shapes.


  • 100 gm desiccated coconut
  • 140 gm flaked almonds
  • 300 gm multi-coloured glace cherries, sliced
  • 4 tbsp plain flour
  • 140 gm brown sugar
  • 100 gm honey
  • 200 gm unsalted butter
  • cooking oil spray
  • 250 gm dark cooking chocolate

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm