INGREDIENTS:
½ cup sultanas
2 cups cornflakes
100g slivered almonds
100g chopped glace cherries
½ can sweetened condensed milk
250g chocolate (for coating the bottom)
METHOD:
Preheat the oven to 170C. Line 2 large baking trays with non-stick baking paper.
Combine the sultanas, cornflakes, almonds, glace cherries and sweetened condensed
milk in a bowl.
Place spoonfuls of the mixture on baking trays, leaving enough room between each for
biscuits to spread.
Bake for 10 minutes until light golden brown. Allow to cool on the tray for 15 minutes once
removed from the oven, then set aside on a wire rack to cool further.
Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly
then spread over the underside of the Florentines.
Use a fork to make wiggly lines in the chocolate, then place, chocolate-side up, on a wire
rack until set