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  • 100g butter
  • ½ cup caster sugar
  • 1 cup cornflakes
  • ½ cup walnuts, finely chopped
  • ½ cup slivered almonds
  • 2 tablespoons sultanas
  • 1/4 cup flour
  • 2 tablespoons cream
  • 1 cup Hersheys semi sweet chocolate chips, melted



Melt butter in a small saucepan and add sugar. Stir to dissolve sugar and bring
to the boil, gently boil for 1 minute. Crush cornflakes with your hand and
mix in a bowl with walnuts, almonds, sultanas, cream and flour. Mix in melted
butter and sugar. Place teaspoons of mixture onto baking tray leaving room
for spreading. Bake at 180 C for 10 minutes or until golden brown. With
a slice push edges of warm Florentines towards the centre to make each biscuit
more compact. Leave biscuits to cool on a wire rack. Ice bottoms of each
biscuit with melted chocolate and leave to set. Store in an airtight container.


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