I love Florentines. Sometimes I buy a delicious Florentine biscuit with cherries and almonds toffeed together with a gorgeous chocolate base from a bakery near my usual supermarket (oh, let’s be honest, I buy one every time I go to the supermarket. The trick is only to shop once a week).

I’ve never made Florentines before because I thought they would be too dangerous to have in the house. However, temptation got the better of me and I adapted a recipe I had to try and re-create the Florentines from my local bakery.

However, I didn’t cook mine for long enough and they just didn’t turn out right. I won’t make these again, because even though I didn’t do the recipe justice, the recipe didn’t taste like those from the bakery. Because I didn’t cook mine for long enough, they tasted nice, but fell apart. There is a fine line between making sure these are cooked enough not to fall apart, but not so much that the cornflakes burn.

2 Cups Corn Flakes
100gm flaked almonds
200gm glace cherries, halved
2/3 Cup sweetened condensed milk
200gm dark chocolate

Combine all of the ingredients except for the chocolate and mix well. Drop heaped tablespoons onto lined baking trays leaving room to spread.

Bake for 10 minutes at 170 degrees Celsius. Let the biscuits firm on the tray before removing to a wire rack.

Once cooled, ice the bottom of the biscuits with the melted chocolate.