Is it wrong to love a biscuit? Surely not when they are this good.
So good in fact that I decided that they deserved their own post – not just a mention in a top ten list.
There are lots of recipes out there but this is the one I use – I think it came from the Australian Women’s Weekly Cookbook. They are really quick to make and only one bowl, spoon and cup measure to lick clean up.
2 cups of lightly crushed cornflakes (use the gluten free variety for gluten free biscuits)
100g of glace cherries (chopped)
100g raw peanuts
120g (3/4 cup) sultanas
1 cup condensed milk
Mix all the ingredients together. Use a dessertspoon to drop mixture onto a baking tray lined with baking paper. Cook for 12 – 15 minutes at 170 until golden brown. Watch them – they burn easily. Cool for 5 minutes before removing with a spatula. When the florentines have cooled coat the flat side with melted chocolate ( about 100grams).
Makes about 16 (or one days supply)
Sorry I can’t tell you how long they will last in an airtight container.
Many days I would suspect….if you can resist.