Heat the oven to 180ºC regular bake and line an oven tray with baking paper.
In a large bowl, combine the fruit, nuts, coconut chips and cornflakes. Add the flour and stir through.
In a small saucepan over a moderate heat, melt the butter, brown sugar and golden syrup. Once the sugar has dissolved and the liquid is bubbling, remove from the heat. Pour over the dried fruit and nuts and mix well to combine.
Using two spoons or a small ice cream scoop, place 6 spoonfuls of the mixture onto the lined tray, allow space for the mixture to spread.
Bake for 9-11 minutes or until the edges are golden and bubbling.
As soon as the clusters come out of the oven, use a large circular cookie cutter to reshape the clusters. You can do this by placing the cookie cutter over the cluster and slowly making a swirling circular motion with the cutter, pushing the edges closer to the centre of the cluster. Allow the clusters to cool and harden slightly on the tray before transferring to a wire rack.
Repeat with remaining mixture.
Line two oven trays with baking paper. Melt the chocolate in the microwave or in a bowl over a pot of simmering water. Dip the base of the florentine into the chocolate and place chocolate side down onto the tray. Chill in the fridge for 20 minutes to allow the chocolate to set.
INGREDIENTS
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