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- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
- Cherry biscuits and cookies
These easy peasy Florentines make a great gift, particularly at Xmas or on any other occasion. Makes 25 which will keep for 4-5 days in airtight container - indulge and enjoy!
2 people made this
- 90g cornflakes, crushed a bit by hand or rolling pin
- 90g toasted flaked almonds
- 60g diced cranberries (optional)
- 60 diced glace cherries
- 60g sultanas or raisins
- 397g tin condensed milk
- 310g baking chocolate broken into chunks
MethodPrep:10min ›Cook:12min ›Ready in:22min
- Heat oven to 180 C / Gas 4. Line a couple of baking sheets with baking parchment.
- Mix together in bowl all ingredients (except the chocolate) until all the ingredients are sticky.
- Spoon tablespoons of mixture onto the sheets and leave room for spreading. Flatten each with the back of a wet spoon. Bake for 12 minutes or until golden brown.
- Allow to cool until almost firm and with a spatula carefully turn each one upside down and cool completely.
- Melt chocolate over simmering water in a double boiler or in the microwave. When melted, brush chocolate over the flat bases of the biscuits with a pastry brush.
- When the chocolate has nearly set, make squiggly lines with a form in the chocolate for a professional looking finish.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
These where amazing will defo make again-13 Dec 2017
This is a simple , easy to make Xmas treat to have with either a glass of wine or a cup of coffee. You won't be disappointed !!-10 Dec 2009(Review from this site AU | NZ)
Last Bus to Vasco
I last made roti wrap two months ago on a Sunday in October. This time I enjoyed myself more while making it because I knew what to expect. This time I did not saute the onions and I did not add cheese. I simply chopped capsicums, onions, chilly, tomato and coriander and added them to the 5 eggs, and a dash of milk, after beating them. I also added chilly powder, salt and pepper (no garam masala).
This time I was more confident in making the wraps. I put the roti on the egg mix and dabbed it down for the mix to cook and meld with the roti. After the egg base cooked, I put a plastic plate on the tava and flipped the egg roti onto it so that the egg base faced upward on the plate. Then I slid the egg roti onto the pan again so the roti was at the bottom now. I repeated this procedure about 6 times - so we had 6 egg rotis. What helped this time, was that I put two small serving spoons of the egg mix on a small tava for each roti wrap. That way they turned out proportionate and appetizing.