Baking
Florentines
17
Nov
Nov
These crispy, chewy biscuits are made using just a few pretty basic ingredients but the end result is a decadent treat that looks and tastes like an awful lot of effort has gone into them.
You can use your favourite chocolate on the base but I find that Dark Chocolate was always was the most popular so that’s what I usually use.
They make a lovey gift when bagged or popped into jars or boxes.
Florentines
Crispy, chewy Fruit and Nut Biscuit dipped in Chocolate
Ingredients
- 3 Cups Corn Flakes
- 1/2 Cup Sultanas
- 100 gm Glace Cherries Chopped
- 100 gm Flaked Almonds
- 1/2 Can Condensed Milk
- 200 gm Chocolate – Dark, White or Milk I use Dark
Instructions
- Preheat oven 160C and line trays with baking paper.
- In a large bowl combine corn flakes, almonds, sultanas and chopped cherries.
- Add the condensed milk and stir to combine well.
- Using 2 spoons place about a heaped dessert spoon size mound onto trays, depending on the size you like you should get about 3 dozen using a dessert spoon full.
- Bake for 10-15 minutes turning half way and to check on doneness.
- Allow to cool on trays.
- Melt the chocolate, I use the microwave 1 minute on High, stir, 30 sec on High, stir then 15-30 seconds on high
- Using a knife spread the melted chocolate on the base of the biscuits, and leave them upside down to set.
Notes
I have made this recipe for a long time now and have settled on the fruit and nuts I use but by all means change them up to your liking. Cranberries, peel, apricots, macadamias might all be a good addition.
I find that the dark chocolate is a good fit for Florentines as they are quite sweet and the dark chocolate cuts through the sweetness.
They keep incredibly well, and are the prefect treat to give as gifts, they will keep in the fridge for well over a month.
