If I was only allowed to eat one type of biscuits for the rest of my life, it would have be Florentines… hands-down – no question about it! There is just something so totally delicious about the crunch of the cornflakes coupled with the sweet condensed milk and the tang of the dried fruit. Oh and do not even get me started on the chocolate on the bottom. That is by far the best part!
I think one of the reasons that I love Florentines so much is that they’re really easy to make. You just pop everything into a bowl, give it all a good stir and then form them into rounds to cook.
The only trick with Florentines is getting the perfect shape! If you’re not fussy, you can simply place tablespoons of the mixture onto baking paper lined trays and press it down lightly. However, if you’re a bit obsessive like me and NEED your Florentines to be perfectly round, then I’d definitely recommend using either a round cookie cutter or a ramekin.
If you’re using a cookie cutter, simply grease it well and then place it onto your baking paper lined tray. Add the mixture and press down with a spoon. Carefully remove the cookie cutter and repeat. You’ll need to make sure your cookie cutter is well greased otherwise the sticky mixture will of course, get stuck! Hehe and yes I’ve had my mixture get stuck many, many times when I’ve been too lazy to take the 5 seconds it takes to grease the cutter!
If you don’t have a round cookie cutter, you can also use a mini ramekin. Just make sure you grease it really well too. Place the mixture into the ramekin, press down firmly and then flip over onto the baking tray. You’ll need to make sure your mixture has been firmly pressed down so that it doesn’t break away. If you find the mixture is starting to stick to the ramekin, give it a wash and re-grease it. That should do the trick!
You can place the biscuits quite close together on the baking tray as they won’t spread.
So let’s get into the recipe!
• 2 cups cornflakes
• ¾ cup dried sultanas
• ¾ cup dried cranberries
• ¾ cup flaked almonds
• ⅔ cup condensed milk
• 200g melted chocolate (dark, milk or white)
1. Preheat the oven to 170 degrees celsius.
2. Pour 2 cups of cornflakes into large bowl and add ¾ cup sultanas, ¾ cup cranberries, ¾ cup flaked almonds and ⅔ cup condensed milk.
3. Stir really well until all of the ingredients are combined and sticky from the condensed milk – add a little more condensed milk if your mixture is too dry.
4. Place tablespoons of the mixture onto a baking paper lined tray (or use cookie cutters/ramekins for perfectly round Florentines).
5. Cook the biscuits for 8-10 minutes or until lightly golden.
6. Take out of the oven and leave to rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
7. When the biscuits are cold, turn them upside down so that the flat side is facing up.
8. Melt the chocolate in the microwave on 50% power in 30 second intervals, stirring in between with a metal spoon (you can also melt the chocolate using a double-boiler on the stovetop).
9. Spread one teaspoon of melted chocolate over the base of each biscuit.
10. Leave upside down on the wire rack to set before placing into an airtight container.