Recipe Scene: Florentines

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



  1. Preheat oven to 180 degrees C. Line trays with baking paper.
  2. 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.
  3. 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.
  4. 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.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.