Preheat your oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.

In a medium saucepan, melt the butter, brown sugar, orange zest, and golden syrup over low heat, stirring until everything is combined and the sugar dissolves.

Meanwhile, in a bowl, mix the flour, glacé cherries, pistachios, and almonds. When the sugar and butter mix melts down, add to the bowl and incorporate.

Take about 1 tablespoon of the mixture, roll into a ball, and place on a lined baking tray. Working in batches, place six of the balls on a baking tray, leaving about 8 cm between each to allow for spreading.

Bake for 10 minutes.

Cover the cookies with a piece of baking paper, then, while hot, use a small saucepan or your hands to press each Florentine flat, aiming for about 10 cm in diameter. Return to the oven and bake for another 5 minutes, or until golden.

Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Repeat this process until all Florentines are baked.

Once cooled, spoon the melted dark chocolate onto the flat side of each Florentine and spread it right to the edge. Sprinkle a pinch of salt flakes on top for a touch of contrast.

Let the chocolate set at room temperature. Serve, or store the cookies in an airtight container for up to 3 days (in the fridge if it's warm outside).