Our festive Double Chocolate Florentine cookies are jewelled with cranberries, almonds and pistachios. We've also added dark chocolate chunks to take them up a notch, and of course coated them in more chocolate!

Florentines are a classic at Christmas, but are also perfect for any festive occasion and make the perfect edible gift.

Get creative and swap in any nuts or dried fruits of your choosing. They're also delicious coated in milk or white chocolate if you prefer.

Dark Chocolate Cherry Cake

Serves: 12
Prep time: 20 minutes Cook time: 18 minutes

1 Halo & Swoon Anzac Cookie mix

1/2 cup (70g) dried cranberries

1/2 cup (60g) pistachios, shelled

1/2 cup (50g) flaked almonds

100g dark chocolate, chopped

13 cup (70g) coconut oil, melted

1/4 cup (60g) milk, room temperature

1/2 cup (85g) pure maple syrup

200g dark chocolate, melted

Preheat oven to 180°C fan bake and line 2 baking trays.

Place Anzac mix in a bowl, add cranberries, pistachios, almonds and chocolate, mix well.

Add milk, coconut oil and maple syrup, then stir until combined. 

Place large spoonfuls of mixture on the tray about 10cm apart, and shape into round circles.

Bake florentines in the centre of oven for 16 to 18 minutes, or until florentine cookies are golden.

Allow florentines to cool on the tray, then transfer to wire rack.

Spread melted chocolate on the back of each florentine cookie, use a fork to create a swirly patter then allow to set.

Store florentines in an airtight container for up to 5 days.