There are many versions of Chocolate Florentines. This one is a family favorite of ours that is loved and adored by my grandmother (Gram) who is 101 years old and fighting fit. My mum makes these whenever she visits Gram and the recipe has been in the family for years. They are a terrific sweet treat with a cup of tea or coffee so go ahead, make them and indulge.
Mini Chocolate Florentines
- 1 cup (160 g) roughly crushed cornflakes (measured after crushing)
- 1 cup (150 g) dried fruit of your choice, finely chopped (sultanas, currants, apricots etc)
- ½ cup (75 g) roughly chopped unsalted peanuts
- ½ cup (120 ml) sweetened condensed milk
- 150 g (5 oz) dark chocolate, melted
- Heat the oven to 160C/320F.
- Place the corn flakes, dried fruit and peanuts in a bowl. Add the condensed milk and stir until the ingredients are well combined.
- Spoon even sized, heaped teaspoonfuls of mixture about 5 cm (2 in) apart on 2 baking paper lined trays. Flatten the mixture slightly but keep the round shape.
- Bake for between 8-15 minutes or until golden (baking time will depend on your oven)
- Allow biscuits to stand on the tray until just firm then transfer them to a wire rack to cool completely.
- Melt the chocolate in a heat resistant bowl over a pan of simmering water (or in the microwave).
- Spread the melted chocolate over the underside of each biscuit. Return the biscuits to the wire rack, chocolate side up, to set (place rack in the fridge if not setting out of the fridge).
- Store in an airtight container with baking paper between layers in the fridge for up to a week.
- The Florentines are really tasty as they are without the chocolate too so feel free to omit steps 6 – 8.
- If you don’t like dark chocolate, use milk chocolate.
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