You'd be forgiven for thinking that florentines come from Florence; in fact, their origin remains a mystery. We're just glad they're here. You can substitute the peanuts with flaked almonds if you like.

  • 40 mins cooking
  • Makes 18 Item
  • Print


  • 3/4 cup (120g) sultanas (golden raisins)
  • 2 cup (80g) corn flakes
  • 3/4 cup (110g) toasted unsalted peanuts, chopped coarsely
  • 1/2 cup (100g) coarsely chopped red glacé cherries
  • 2/3 cup (160ml) canned sweetened condensed milk
  • 150 gram (4½ ounces) dark (semi-sweet) chocolate


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease two oven trays; line with baking paper.
  • 2
    Combine sultanas, corn flakes, peanuts, cherries and condensed milk in a large bowl.
  • 3
    Drop rounded tablespoons of mixture, about 5cm (2 inches) apart, on oven trays.
  • 4
    Bake about 5 minutes; cool on trays.
  • 5
    Melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don't allow water to touch base of bowl). Spread cooled florentine bases with chocolate; allow to set at room temperature.


For a more decorative effect, use a fork to make wavy lines.

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