Florentines
Over a year ago
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Ingredients
- 3 cups Cornflakes
- 1.5 cups raisins
- 1.5 cups Mixed Peel
- 1.5 cups glace cherries. roughly chopped
- 200 gm (½ tin) Carnation condensed milk
- 1 cup paleskin peanuts (fresh. unsalted)
- 250g Bar of plain milk chocolate
Accompaniment
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Method
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1
Put all ingredients in a bowl and mix.
Spoon blobs onto baking parchment and cook for 150 degrees (gas no 4) for about 15/20 minutes until brown.
Don't overcook as they will be hard and don't undercook as they will be chewy.
Leave on the paper until cool.
Melt the chocolate in a double boiler.
Once the florentines have cooled dip the underside in the melted chocolate and place back on the paper upside down to cool.
Chef's Tips
These have peanuts so be careful of allergies.
The florentines will cool much quicker if you put them in the fridge.
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Hi Myrna. Your use of cornflakes in your Florentines reminds me of the recipe I used when I was little, with Crunchy Nut Cornflakes.
Bonjour Myrna - I love this Florentine recipe of your - it reminds me of the one my mother used to make. It is lovely - I will try this onew - thank you.