Preheat the oven to 180°C, gas mark 4. Line 2 large trays with baking paper.
Mix together the flour, cherries and walnuts in a bowl. Place the butter in a small saucepan with the syrup and sugar and heat until melted and sugar has dissolved. Remove from the heat and stir into the dry mixture.
Place 15 tablespoons onto the 2 trays with plenty of space between them, bake for 6-7 minutes. Allow to harden before removing to a cooling rack to cool completely.
Dip or spread the base of each Florentine with the white chocolate and allow to cool and set.
Try using dark or milk chocolate instead of the white. Make mini Florentines for snacks or buffets.