Ingredients
Method
1.Using vegetable peeler, peel orange rind from oranges, slice rind thinly. Cook rind in small saucepan of boiling water for 2 minutes, drain.
2.Return rind to small saucepan with sugar and the water, stir over heat until sugar dissolves. Bring to the boil. Boil, uncovered, 5 minutes, transfer rind from pan to wire rack, discard syrup.
3.Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.
4.Combine rind, ginger, rice flakes, nuts and condensed milk in medium bowl. Drop level tablespoons of mixture onto trays, allowing 5cm (2 inches) between each florentine.
5.Bake florentines about 6 minutes or until browned lightly. Cool on trays.
6.Melt chocolate.
7.Spread the bases of the florentines with chocolate, run fork through chocolate to make waves. Set at room temperature.
egg-free gluten-free wheat-free Florentines can be stored in an airtight container for up to 2 weeks.
Note
