Florentines
by Kathleen Morrison
SERVINGS
2 dozen scale / convert
INGREDIENTS
1 cup cornflakes
1 oz. red glace cherries
1/2 cup sultanas
1/2 cup raw peanuts
1/3 cup condensed milk
2 oz. dark chocolate
INSTRUCTIONS
Combine in a bowl slightly-crushed cornflakes, finely chopped cherries, sultanas, peanuts and condensed milk, mix well. Line cookie sheets with greased grease-proof paper, dust lightly with flour. Drop teaspoonsful onto cooking sheet. Bake at 350°F for 8 minutes or until edges begin to turn brown. Leave on cooking sheet to cool. Use a spatula to remove when cold. Melt chopped chocolate in top of double boiler over simmering water. Using a spatula, spread chocolate on base of cooled florentine. Mark wavy lines on chocolate with a fork. Let chocolate set.
CHEF COMMENTS
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TAGS
cookies, desserts, florentines add tags
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