Florentines recipe


Florentines are the perfect combination of sweet, crunchy, creamy and tangy biscuits!
5 from 2 votes
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Course: Biscuits
Cuisine: Biscuits/Cookies
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 15 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.