Once florentines were a rare option in the supermarkets, and my dear old mother used to make them once a year for Christmas. She also made, during the year, brandy snaps and danish pastries and most memorably, hot doughnuts served with jam sauce. I can only rise to these very easy, let's call them, florentines, made with GF cornflakes this time, which are a bit like special crispy cakes as loved by children, but very eatable now all the same, especially with good dark choclate as the topping. I would balance the nuts to be slightly more than the raisins, but it is up to you.
Florentines (easy and crunchy)
4 oz raisins (or maybe less)
4 oz crushed cornflakes, GF or not, - just bash them in a bag until they are in slightly smaller pieces
3 oz chopped nuts (or maybe more) - 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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