When I was a kid I hated Florentines – why would you choose to have a biscuit with fruit and nuts and dark chocolate when you could have something with shortbread and jam? But now I absolutely love them. They are a little time consuming to make – the mix is pretty sticky and you have to flatten each biscuit with your fingers – but well worth the effort I think. You can cover them all with one type of chocolate, but I think having a mix of dark and white looks good. And it means you can eat twice as many as you eat one dark, then think that you’d better have a white as well.
¾ cup sultanas
2 cups cornflakes
90 grams slivered or flaked almonds
50 grams chopped glace cherries
50 grams sultanas
2/3 cup condensed milk
melted chocolate, for coating
- Preheat oven to 180 degrees C. Line trays with baking paper.
- Combine the sultanas, cornflakes, almonds, cherries and sultanas in a large bowl and mix. Stir in the condensed milk and mix until very well combined.
- Place spoonfuls of the mix on the trays, and flatten each biscuit out – you will probably need to push bits of the biscuit around to form a neatish circle. Bake for 12 – 15 minutes until just turning golden.
- Place on trays to cool. Melt chocolate and spread on the back of each biscuit. To look a bit fancy you can make wave patterns on the chocolate with a fork.