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.