Friday, December 17, 2010

Storecupboard-friendly Florentines

Except the only item I actually had in my storecupboard was the flaked almonds... These taste great with the chocolate on them, although still chewy rather than crisp. Also the recipe says makes 25, and I only got 16 out of them so clearly mine are too big!!!

85g cornflakes, bashed with a rolling pin to crush them a bit
85g toasted flaked almonds
50g dried cranberries
50g glace cherries sliced thinly into rounds
397g can condensed milk
140g milk chocolate, broken into chunks
140g white chocolate, broken into chunks

1. Heat oven to 180C/160C fan/gas 4 and line a couple of baking sheets with baking parchment. Tip the crushed cornflakes, almonds, cranberries and cherries into a large bowl, then stir in the condensed milk until all the ingredients are sticky. Spoon tablespoons of the mixture onto the sheets, and leave lots of room for spreading. Flatten each spoonful slightly with the back of a wet spoon and bake for 8-12 mins (I did about 10) until golden brown - if you take the Florentines out too soon and they are still pale, they won't firm up when they cool. Cool on the sheets for about 5 mins until almost firm, then carefully turn each one upside down and transfer to another sheet of parchment to cool completely.

2. Melt the chocolate over simmering water or in the microwave. When the Florentines are cool, spoon or brush the chocolate over the bases of the biscuits with a pastry brush. Leave until the chocolate has set, and serve.

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