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Desiree's yummy Florentines recipe

Desiree's yummy Florentines recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Cherry biscuits and cookies

These easy peasy Florentines make a great gift, particularly at Xmas or on any other occasion. Makes 25 which will keep for 4-5 days in airtight container - indulge and enjoy!

2 people made this

IngredientsServes: 8

  • 90g cornflakes, crushed a bit by hand or rolling pin
  • 90g toasted flaked almonds
  • 60g diced cranberries (optional)
  • 60 diced glace cherries
  • 60g sultanas or raisins
  • 397g tin condensed milk
  • 310g baking chocolate broken into chunks

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Heat oven to 180 C / Gas 4. Line a couple of baking sheets with baking parchment.
  2. Mix together in bowl all ingredients (except the chocolate) until all the ingredients are sticky.
  3. Spoon tablespoons of mixture onto the sheets and leave room for spreading. Flatten each with the back of a wet spoon. Bake for 12 minutes or until golden brown.
  4. Allow to cool until almost firm and with a spatula carefully turn each one upside down and cool completely.
  5. Melt chocolate over simmering water in a double boiler or in the microwave. When melted, brush chocolate over the flat bases of the biscuits with a pastry brush.
  6. When the chocolate has nearly set, make squiggly lines with a form in the chocolate for a professional looking finish.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

These where amazing will defo make again-13 Dec 2017

by des5

This is a simple , easy to make Xmas treat to have with either a glass of wine or a cup of coffee. You won't be disappointed !!-10 Dec 2009(Review from this site AU | NZ)

More collections

Last Bus to Vasco

I last made roti wrap two months ago on a Sunday in October. This time I enjoyed myself more while making it because I knew what to expect. This time I did not saute the onions and I did not add cheese. I simply chopped capsicums, onions, chilly, tomato and coriander and added them to the 5 eggs, and a dash of milk, after beating them. I also added chilly powder, salt and pepper (no garam masala).

This time I was more confident in making the wraps. I put the roti on the egg mix and dabbed it down for the mix to cook and meld with the roti. After the egg base cooked, I put a plastic plate on the tava and flipped the egg roti onto it so that the egg base faced upward on the plate. Then I slid the egg roti onto the pan again so the roti was at the bottom now. I repeated this procedure about 6 times - so we had 6 egg rotis. What helped this time, was that I put two small serving spoons of the egg mix on a small tava for each roti wrap. That way they turned out proportionate and appetizing.