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.