This is a recipe my mother used for winter treats before you could easily buy posh florentine biscuits. I tried it out again this week for fun and because it is wheat free. A tinful just vanished over a family weekend so although they are not posh at all, and the hardest part of making them is getting them off the tin once baked, this will now become a staple recipe.
Florentines (easy and crunchy)
4 oz raisins
4 oz crushed cornflakes - just bash them in a bag until they are in slightly smaller pieces
3 oz chopped nuts - I used broken walnuts smashed a little more and ready flaked almonds
2 oz chopped glace cherries
1 small tin condensed milk - if you can only get the large tin which seems to be the case round here, use half and save the rest in the fridge for another batch or some other treat
3-4 oz dark chocolate
Florentines (easy and crunchy)
4 oz raisins
4 oz crushed cornflakes - just bash them in a bag until they are in slightly smaller pieces
3 oz chopped nuts - I used broken walnuts smashed a little more and ready flaked almonds
2 oz chopped glace cherries
1 small tin condensed milk - if you can only get the large tin which seems to be the case round here, use half and save the rest in the fridge for another batch or some other treat
3-4 oz dark chocolate
- Mix the dry ingredients well and then mix in the condensed milk - use your hands and get sticky
- Put heaped teaspoonfuls on a baking tray you have lined with rice paper or parchment paper - if you use ordinary greaseproof paper, you will need to grease it and dust with cornflour or they will stick once baked
- Bake at No 4/150 for 15-20 mins, watching to see they don't burn. Bake in several batches as this makes lots.
- Let them cool for a few minutes and then ease them off the tin with a spatula or slice
- Once cold, use melted dark chocolate to coat the least lumpy side (it will look as if there are too many gaps for the chocolate to stick but don't worry it will) and put to set before storing in a tin
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