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Preheat your oven to 180°C (160°C fan). Line baking trays with parchment paper.

In a large mixing bowl, combine the dried cranberries, cornflakes, toasted and coarsely chopped unsalted peanuts, and chopped red glacé cherries. Pour in the sweetened condensed milk. Stir all ingredients together with a spatula until the mixture is sticky but not soggy.

Drop heaped tablespoons of the mixture onto the prepared baking trays, ensuring they are spaced well apart.

Bake for 10 minutes only. The Florentines should appear golden brown. Remove from the oven and let them cool completely on the trays.

While the Florentines are cooling, melt the dark chocolate. Once the Florentines are completely cool, spread the melted chocolate over the flat bottom bases of the biscuits using a pastry brush. Leave the Florentines to set until the chocolate hardens.


Preheat your oven to 180°C (160°C fan). Line baking trays with parchment paper.

In a large mixing bowl, combine the dried cranberries, cornflakes, toasted and coarsely chopped unsalted peanuts, and chopped red glacé cherries. Pour in the sweetened condensed milk. Stir all ingredients together with a spatula until the mixture is sticky but not soggy.

Drop heaped tablespoons of the mixture onto the prepared baking trays, ensuring they are spaced well apart.

Bake for 10 minutes only. The Florentines should appear golden brown. Remove from the oven and let them cool completely on the trays.

While the Florentines are cooling, melt the dark chocolate. Once the Florentines are completely cool, spread the melted chocolate over the flat bottom bases of the biscuits using a pastry brush. Leave the Florentines to set until the chocolate hardens.
