Florentine biscuits

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.


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