Florentines are very rich and decadent in both appearance and taste. But they are such a lovely treat to enjoy with good coffee, good company or both!
I made a batch of these recently and packaged them individually in little cello bags, then gave one each as a small Christmas gift to a group of special running club friends.
They are very simple to make, but give an impressive result. I made quite largish sized biscuits and got 12 from this recipe. You could make them smaller of course, and stretch the recipe to more serves. I am slightly OCD and used a cookie cutter to shape the mixture into circles before I baked it. You can just plop it onto the trays though if you are happy with a more free form look.
Be sure that the biscuits are completely cooled before spreading the chocolate on the base, they are bit delicate so handle gently
Keep them in the fridge, and they will last for up to 2 weeks (but of course, in all honesty, they don’t actually last that long in my fridge because we eat them all in a matter of days!)
- 50g Brazil nuts
- 50g slivered almonds
- 65g sultanas
- 70g glace cherries
- 30g dried cranberries
- 2 cups cornflakes
- 200g sweetened condensed milk
- 100g dark chocolate
- Pre heat oven to 170 degrees and line two baking trays with baking paper.
- Place Brazil nuts into bowl and chop speed 7, 2 seconds.
- Add all other ingredients except chocolate and combine reverse speed 3, 10 seconds.
- Use an egg ring or cookie cutter to help shape the mixture into rounds onto the baking trays. Or you can 'plop' it on if you prefer a free form look.
- Bake for 10 minutes until just golden.
- Once the biscuits have cooked and cooled, wash and thoroughly dry the bowl and place the chocolate in, grate speed 8 for 8 seconds.
- Melt the chocolate for 4 minutes, 50 degrees, speed 3.
- Spread the chocolate on the base of the biscuits and rest them upside down while it sets.
- Store the Florentines in the fridge if the weather is warm to prevent the chocolate melting.