Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
• 2.
  Melt butter, sugar and golden syrup in a medium saucepan over low heat, stirring until combined and sugar dissolves. Remove from heat and stir in flour, cherries, nuts and zest.
• 3.
  Place a large piece of baking paper onto the work surface, then drop 1 tbs measures of mixture onto paper to make 24 total. Roll each into a smooth ball.
• 4.
  Working in batches, place 6 balls onto prepared tray, leaving 8cm between each to spread. Bake for 10 minutes.
• 5.
  Cover with baking paper and, while hot, use a small saucepan or hands to press down on each Florentine to flatten to 10cm. Return to oven and bake for another 5 minutes until golden.
• 6.
  Cool on tray for 5 minutes, then transfer on baking paper to a wire rack to cool completely. Repeat to cook all Florentines.
• 7.
  Spoon melted chocolate onto the flat side of each cooled Florentine, spreading right to the edge. Sprinkle with salt flakes. Set aside at room temperature until set.
• 8.
  Serve or store (in the fridge if the weather is warm) in an airtight container for up to 3 days.