Florentine Biscuits
Kayla LaManna
16
15 minutes
12 minutes
Sweets
Golden cornflakes, coconut, cherries, sultanas and chocolate come together in these nostalgic little biscuits. They are ridiculously good with a cup of tea or coffee.
Ingredients
- 110g butter
- ½ cup caster sugar
- ½ cup condensed milk
- 3 cups cornflakes
- 1 cup glacé cherries, roughly chopped
- ½ cup sultanas
- ½ cup flaked or slivered almonds
- ½ cup shredded coconut
- Zest of 1 orange
- 1 teaspoon vanilla extract
- Pinch of salt
- 250–300 g dark chocolate
Directions
Preheat the oven to 170 degrees Celsius and line two baking trays with baking paper.
Add the butter, caster sugar and condensed milk to a saucepan over low-medium heat. Stir until the butter has melted and the mixture is smooth.
Place the cornflakes, glacé cherries, sultanas, almonds, shredded coconut, orange zest and salt into a large bowl.
Pour over the warm butter mixture and add the vanilla. Gently stir until everything is evenly coated.
Spoon small mounds of the mixture onto the prepared trays, leaving approximately 4–5 cm between each biscuit.
Gently shape and compact each Florentine with the back of a spoon.
Bake for 10–12 minutes, or until golden around the edges.
Allow to cool completely on the trays.
Melt the dark chocolate and spread a layer over the flat underside of each Florentine.
Place chocolate-side up until completely set.
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