Preparation time 40 mins
Cooking time 12 to 13 mins
250g corn flakes
200g salted peanuts
397g condensed milk
For the chocolate covering
50g dark chocolate, melted
Pre-heat the oven to 300°F, gas mark 2, 150°C (130°C fan-assisted).
Line two large baking trays with parchment paper.
In a large mixing bowl add the cornflakes, raisins & salted peanuts.
Pour over the condensed milk. Using a wooden spoon, carefully ensure that the corn flakes are coated with the condensed milk.
I use 30g of mixture and a teacup to make the Florentines. Using a teaspoon, press mixture into the base. Then flip onto your pre-lined baking tray (occasionally dip the cup into a bowl of cold water, to help the Florentines slide out).
Bake in the preheated oven for 12-13 minutes, watching to ensure that they don’t burn.
Remove from the oven, leave to cool on the tray then transfer to a wire rack to cool completely. Melt the dark chocolate and drizzle over the Florentines.
Tip: These are a favourite festive delight, that will quickly be devoured at any time in our household. A great treat for children to get involved in making and they don’t cost a lot too! If you find making the Florentines too technical, you can line the sides and base of 25cm square tin with parchment paper and press the mixture into the tin and bake, then you can cut into squares.
Recipe from Lisa Roukin's My Relationship with Food.