Florentines are a cafe classic with their nutty, fruity, toffee crunch. And don’t forget the chocolate!
My eldest son has about 3 different types of breakfast cereals on the go. His favourite through winter and at the moment is porridge with brown sugar. This means that some of the other cereals have been left all alone in the pantry. So, I decided to find a recipe to use up the left over cornflakes.
Florentines are usually made with flaked almonds. I didn’t have any in the pantry – but I did have some macadamia nuts (surprise, surprise!). They work brilliantly with the sweetness of the dried fruit and crunch of the cornflakes.
Do you have lonely breakfast cereals in the cupboard? Why not find a recipe to use them up.
Macadamia Florentines Recipe
- 1 cup Sultanas
- 1 cup Shredded Coconut
- 1 cup Macadamia Nuts, roughly chopped
- 2 1/2 cups Cornflakes, crushed
- 3/4 cup Glace Cherries, quartered
- 1 x 390 gram tin Condensed Milk
- 200 grams of dark chocolate
5 steps to make this recipe
- Preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius. Line 3 baking trays with baking paper.
- In a large bowl combine all ingredients, except for the dark chocolate. Place heaped teaspoonfuls of the mixture onto the baking trays and flatten into a rounded shape.
- Bake in the oven for approximately 15 minutes, or until golden brown. Remove from the oven and cool completely on the baking trays.
- Melt the chocolate in a bowl in the microwave – use a lower power setting, and melt in short bursts, taking care to stir the chocolate after each burst of power.
- Using a teaspoon, spread the melted chocolate onto the back of each florentine. Leave to set, then enjoy.