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Method
Step 1
Preheat oven to 160°C. Line 2 large baking trays with baking paper. Combine the cornflakes, almonds, pepitas and cranberries in a large bowl. Pour condensed milk over cornflake mixture and stir to combine.
Step 2
Place 1-tbs portions of the cornflake mixture onto lined trays, allowing room for spreading. Bake for 15 mins or until golden brown. Set aside on trays for 2 mins. Transfer to a wire rack to cool completely.
Step 3
Dip the base of each Florentine in melted chocolate and place, chocolate-side up, on lined trays. Sprinkle with a little salt. Set aside until set.
Made with crunchy cornflakes, sweet and tart cranberries and bittersweet dark choc, this florentine cookie recipe has it all.
Method
Step 1
Preheat oven to 160°C. Line 2 large baking trays with baking paper. Combine the cornflakes, almonds, pepitas and cranberries in a large bowl. Pour condensed milk over cornflake mixture and stir to combine.
Step 2
Place 1-tbs portions of the cornflake mixture onto lined trays, allowing room for spreading. Bake for 15 mins or until golden brown. Set aside on trays for 2 mins. Transfer to a wire rack to cool completely.
Step 3
Dip the base of each Florentine in melted chocolate and place, chocolate-side up, on lined trays. Sprinkle with a little salt. Set aside until set.
