Heat the oven to 180C/160C/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring frequently. Remove from the heat and leave to cool slightly. Whisk in the flour, then add the cranberries, flaked almonds, coconut, M&M'S® Minis and orange zest.

Scoop heaped teaspoons of the mixture onto the baking sheets, spacing them apart to leave room for spreading (you will need to do these in batches). Bake for 8-10 mins per batch until golden. Cool for 2 mins on the sheets, then transfer to a wire rack to cool completely. Repeat with the remaining florentine mixture.

Melt the chocolate in a heatproof bowl over a pan of simmering water ensuring the bowl doesn't touch the water, or in the microwave in 30-second bursts. Turn the florentines over on the wire rack so the flat bases face up. Spoon the melted chocolate over the bases and gently spread to the edge. If you like, you can leave the chocolate to set for a few minutes, then draw wavy lines across the bases using a fork. Leave to set fully. Will keep in an airtight container for up to five days.