Name: Florentines
Cook time: 40 min
Total time: 40 min
Ingredients: 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

This Italian pastry is a perfect accompaniment to a hot cup of coffee. Rich in nuts, dried fruit and dark chocolate, it’s impossible to stick to only one.

They also make the ideal edible gift.

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Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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