Fruity Coconut Florentines

5 from 2 votes

Florentine biscuits with dried fruit and coconut

Course Baking

Cuisine British

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 92kcal

Preheat your oven to 160 fan or 180 conventional oven.
Melt the syrup, sugar and butter together in a small pan over a gentle heat.
50 g golden syrup, 50 g demerara sugar, 50 g butter
Remove the pan from the heat and stir in the flour and fruit.
50 g plain flour (all-purpose flour), 4 glacé cherries, 50 g mixed peel, 25 g sultanas
Finally stir in the dessicated coconut.
25 g dessicated coconut
Put 6 teaspoons of the mixture each on three baking sheets lined with baking paper. You may need to bake in two batches depending on the room in your oven.
Bake for 9 to 10 minutes.
Leave the florentines to cool, if needed, put the second batch in now, for another 9-10 minutes.
Transfer the biscuits to a cooling rack to cool completely.
Melt the chocolate and spread it on the base of half of the biscuits, and make the zig zag pattern with a fork when nearly set.
50 g dark chocolate