Servings: 24
Calories: 196kcal
Equipment
- Large Mixing Bowl
- 6-7cm round cookie or pastry mould (optional)
- Medium microwave proof bowl or saucepan (to melt the chocolate)
Ingredients
- 4 c cornflakes (140g) I use kelloggs brand
- 100 g Glacé cherries (or whole dried cranberries) halved
- 3/4 c sultanas (125g)
- 1/2 c roasted peanuts (75g) roughly chopped
- 3/4 c flaked almonds (60g) or slivered almonds
- 395 g sweetened condensed milk (1 tin)
- 250 g dark chocolate (see notes)
Instructions
- Preheat the oven to 180°C or 150°C fan forced. Line 1 or 2 oven trays with baking paper.
- Add the cornflakes, glacé cherries, sultanas, peanuts and flaked almonds to a large mixing bowl and stir to combine. Add the sweetened condensed milk and using a large spoon, gently fold and stir the mixture until everything is coated evenly. Take your time with this step.Take 1.5 to 2 tbsp of mixture and mound onto the baking paper lined trays. Shape into a round using clean fingers or a 6-7cm round cookie/pastry mould. If using a mould, gently press the mixture into it before slowly removing the ring. Repeat with the remaining mixture, allowing a 3cm gap between each biscuit. These biscuits do not spread during baking.Place the tray or trays into the oven and bake for 10-12 minutes or until the tops are nicely golden. Take care not to burn them.Remove from the oven and allow the florentines to cool on the trays for 15 minutes until they have firmed up. This is important as they are still soft when they come out of the oven. Once firm transfer them to a wire rack while you prepare the melted chocolate.
- To melt the chocolate: Break up the chocolate into 1-2cm pieces and place into a microwave proof bowl. Melt in the microwave at 50% power in 30 second bursts, stirring each time until chocolate is melted. Alternatively you can melt the chocolate on the stovetop over a double broiler.
- Take one of the biscuits and gently dunk into the melted chocolate so just the base is coated in chocolate. Lift out and allow some of the chocolate to drip off then gently tilt a little each way to stop drips before turning it over and placing it chocolate side up onto a wire cooling rack that is lined with baking paper. Repeat with the remaining biscuits. Allow the chocolate to fully set and harden before serving or storing.PS. If like me, you have a little melted chocolate left over, use it to make a rocky road by adding nuts, dried fruits, marshmallows, crushed cornflakes or biscuits to it and then set it in a small container in the fridge. No wastage ?
- Florentines are best eaten within 3 days however they will last up to 7 days. Store in an airtight container in a cool place.
Notes
Tips and Tricks for Success:
This is a very simple recipe to execute but here are a few little tips to help you along the way: When combining all the ingredients in the bowl, take your time with this step as you want to make sure that everything is well coated in sweetened condensed milk. I find using a large soup spoon or similar to be ideal as you can fold the mixture without breaking up the cornflakes too much. The most important step in this recipe is to allow the florentines to cool for at least 15 minutes on the trays when removed from the oven. This allows them to firm up as they will still be soft fresh out of the oven. I like to use a mix of 50/50 milk and dark chocolate (70%) but feel free to use whatever chocolate you prefer. A good quality eating chocolate is recommended. This recipe can also be made with gluten-free cornflakes. Makes approximately 24 florentines.Nutrition
Calories: 196kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 70mg | Potassium: 222mg | Fiber: 2g | Sugar: 17g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg
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