Make cornflake florentines
Three generations of my family have m made chocolate c cornflake cakes for bi birthday parties, but this h recipe takes the idea to a new level,” says Sam Gates, a cookery teacher, author and a member of the Guild of Food Writers. “I’ve used pecans and sour cherries here, but it works equally well with peanuts and raisins. These cornflake florentines will keep for up to a week in an airtight tin, but I bet they won’t last more than a day.” You can find more recipes like this in The Green Batch Cook Book by Sam Gates.
What you need
Makes 25–30 florentines
120g cornflakes
100g pecans, roughly chopped
50g cashews, roughly chopped
75g dried sour cherries, halved
1 tin dairy or vegan condensed milk
250g dark chocolate, in small pieces Tablespoon
2 large baking trays
Greaseproof paper or reusable non-stick liners
Large mixing g bowl
Cooling racks ks
Small saucepan epan
Heatproof bowl
Pastry brush h
Instructions
1 Preheat the oven to 190°C/gas mark 5. Line two large baking trays with greaseproof paper or reusable non-stick liners.
2 Mix all the ingredients except the chocolate in a large mixing bowl. Place heaped tablespoons of the mixture, spaced a few centimetres apart, onto the two trays.
3 Bake in the oven for 10–12 minutes until golden brown. Leave to cool for 10 minutes, then peel off the paper or liners and place the florentines flat side up on cooling racks.
4 B Bring a small saucepan of water to bo boil, then reduce the heat to a simmer.
Put the chocolate in a heatproof bowl and place the bowl over the saucepan, making sure the bowl doesn’t touch the water. Stir until the chocolate has melted, then remove from the heat.
5 Paint the base of each florentine with melted chocolate using the pastry brush and return them to the cooling rack, chocolate side up. Chill until the chocolate has set.