An oldie but a goodie and gluten free… Florentines
In a light bulb moment in our early days of gluten free, I realised that there WERE some of my favourite recipes that I could still use. This is one of those recipes that I hadn’t made for a long, long time but it has now resurfaced as a favourite gluten free item.
You can make this recipe as a slice as per the recipe or alternatively drop spoonfuls onto baking paper or spoon mixture into lightly oiled patty cake tins. The last time I made Florentines, I used a scone cutter and spooned and tampered the mixture for a more uniform Florentine. Once cooled spread or drizzle with melted chocolate.
You can change the mixture according to the fruit and nut mix you have in the pantry.
185 g (gf) dark chocolate
3/4 cup sultanas
2 cups crushed (gf) cornflakes
1/2 cup roasted unsalted peanuts
60 g glace cherries
2/3 cup condensed milk
1. Line base of lamington tin 28 cm x 18 cm with greased aluminium foil.
2. Melt chocolate over double boiler or in microwave.
3. Spread chocolate into tin and refrigerate until set.
4. Combine sultanas, cornflakes, peanuts, chopped cherries and condensed milk into bowl and mix well.
5. Using back of spoon, spread mixture over chocolate base.
6. Bake in moderate oven 15 – 20 minutes.
7. Cool, refrigerate until set and then cut into squares.
(the Australian Women’s Weekly, “The Big Book of Beautiful Biscuits”)