If you have been reading any of my previous posts you will now be aware that I am not really one for liking recipes which need exact calculations. With this homage to florentines, as long as you are able to cover the entirety of the ingredients in the condensed milk a few more cherries or almonds won’t impact on the end result. Also if you don’t have one of the dried fruits or nuts, leave them out and double up on something else. We tend to make our florentines on the chunky side which seems to go down very well with a latte.
1/2 cup sultanas
2 cups cornflakes
100g slivered almonds
100g chopped glace cherries
2 tablespoons mixed peel
2/3 cup sweetened condensed milk
250g chocolate (good-quality dark chocolate is wonderful but dairy milk is good too)
Preheat the oven to 170°C and Line 2 large baking trays with non-stick baking paper.the cooked florentines are very sticky so don’t cut out this step or you will be scrubbing baking sheets for a while.
Combine the sultanas, cornflakes, almonds, glace cherries, mixed peel and sweetened condensed milk in a bowl. Place spoonfuls of the mixture on baking trays, leaving enough room between each for biscuits to spread. Bake for 10 minutes until light golden brown, then set aside on a wire rack to cool.
Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly then spread over the underside of the florentines. then leave until set. If you have a bit of chocolate left then turn the florentines right side up and drizzle.