Florentines are a classic cafe favourite! The perfect combination of sweet, crunchy, creamy and tangy biscuits! Make your own today!
Scroll down to the bottom of the post for my Florentines recipe…
On the weekend, Dave and I went to the Yarra Valley Chocolaterie and Ice Creamery. I can’t believe that I’ve never been there before. It’s only been open for 2 years and yet it’s so insanely popular. A couple of years ago we went to Candylicious in Singapore (as you do!) which is supposedly the biggest lolly shop in the world – and I can tell you that the Yarra Valley Chocolaterie is way, way better!
Lucky for us, the Strawberry Affair Festival was on when we visited… best timing ever! And if there’s one thing I love as much as chocolate, it would have to be strawberries. Give me a chocolate coated strawberry and I’m like a pig in mud. So of course there was no way we could leave without trying the Strawberry Affair tasting menu. And all I have to say is WOW!
Here’s a little peak at all the goodies we tried… strawberry milkshakes, chocolate dipped strawberries, scones with strawberry jam and cream, ganache truffles, dried strawberries covered in chocolate, strawberry marshmallows and meringues, white chocolate and strawberry tarts, white hot chocolate with an extra melted chocolate shot, strawberry gelato and ice-cream. Hehe don’t judge me!! If you ever get the chance to visit, make sure you bring your appetite because everything is amazing.
After all the incredible food I seriously think you could have rolled me home…. my belly was so full of chocolate. Mind you that didn’t stop us from buying a few cheeky little chocolates before we left! It was so hard to choose but we ended up with mega freckles, milk and white chocolate pastilles, chewy caramels, crunchy nut clusters, chocolate-coated licorice (for mum), chocolate sauce and Turkish delight (my fave!).
Oh and you know what the best thing about the Yarra Valley Chocolaterie and Ice Creamery is? Free tastings!!!
This post is not sponsored by Yarra Valley Chocolaterie and Ice Creamery. I just loved it, thought it was the most beautiful place and would highly recommend it to everyone for a little day trip. I can’t wait to go back! They also have a great online shop so if you can’t get there in person, you can still have chocolatey goodness delivered to your door!!
After visiting the Yarra Valley Chocolaterie and Ice Creamery, I was dying to use my chocolate pastilles in some baking and I knew just the thing… florentines! Whenever I’m at a cafe and they have florentine biscuits, I can never resist buying one! I love the crunch of the cornflakes and nuts, the tang of the dried fruit and of course the sweetness of the chocolate! Yum – it really is the perfect combination.
Most cafes will put different nuts and fruit in their biscuits and after lots of taste testing, I’ve come up with my favourite flavour combination! I like to use cranberries and sultanas in my florentines because I’m not a big fan of mixed peel. I also prefer using flaked almonds because they give the biscuits a light nutty flavour without being overpowering. And of course, a good quality chocolate on the bottom makes a huge difference. Because I’m Miss Indecisive, I used white chocolate on half the batch and milk chocolate on the others. For a richer flavour, dark chocolate Florentines are incredible too!
To make the florentines you simply pour 2 cups of cornflakes into large bowl, add 3/4 cup sultanas, 3/4 cup cranberries, 3/4 cup flaked almonds and 2/3 cup condensed milk. Stir really well until all of the ingredients are combined and sticky from the condensed milk. Add a little more condensed milk if your mixture is too dry.
My best tip for making perfectly round florentines is to grease a small ramekin or round cookie cutter and place two tablespoons of mixture into the mould. Press down firmly and if using a ramekin, turn it upside down onto a baking paper lined tray. If you find that after a couple of biscuits the mixture is sticking to your ramekin, then just wash, dry and grease it again. You can put the biscuits quite close to each other because they won’t spread when baking. Cook the florentines for 8 minutes or until lightly golden. Take out of the oven and leave to rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
When the biscuits are cold, turn them upside down so that the flat side is facing up. Melt the chocolate and spread it over the base of each biscuit with a spoon. Leave upside down on the wire rack to set before popping into an airtight container.
To make these florentines lunchbox-friendly, simply leave out the nuts and increase the amount of dried fruit. Or for a Christmas twist, use white chocolate on the bottom – it goes so beautifully with the tart cranberries!
Happy Florentine making! Have you been to the Yarra Valley Chocolaterie and Ice Creamery? How ahmaaaazing is it!!!
Florentines are the perfect combination of sweet, crunchy, creamy and tangy biscuits!
- 2 cups cornflakes
- 3/4 cup dried sultanas
- 3/4 cup dried cranberries
- 3/4 cup flaked almonds
- 2/3 cup condensed milk
- 200 g melted chocolate dark, milk or white
Preheat the oven to 170 degrees celsius.
Pour 2 cups of cornflakes into large bowl and add 3/4 cup sultanas, 3/4 cup cranberries, 3/4 cup flaked almonds and 2/3 cup condensed milk.
Stir really well until all of the ingredients are combined and sticky from the condensed milk - add a little more condensed milk if your mixture is too dry.
To make perfectly round florentines you will need to grease a small ramekin or round cookie cutter and place two tablespoons of mixture into the mould. Press down firmly, and if using a ramekin, turn it upside down onto a baking paper lined tray.
*If you find that after a couple of biscuits the mixture is sticking to your ramekin, then just wash, dry and grease it again.
*If you're not fussed about the shape of the florentines, you can just place two tablespoons of mixture directly onto the baking paper lined tray and press down lightly.
Cook the florentines for 8-10 minutes or until lightly golden.
Take out of the oven and leave to rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
When the biscuits are cold, turn them upside down so that the flat side is facing up.
Melt the chocolate in the microwave on 50% power in 30 second intervals, stirring in between with a metal spoon (you can also melt the chocolate using a double-boiler on the stovetop).
Spread one teaspoon of melted chocolate over the base of each biscuit.
Leave upside down on the wire rack to set before placing into an airtight container.