• 1 cup sultanas
  • 2 cups cornflakes (gluten-free)
  • 1 cup (75g) flaked almonds
  • 100g packet red glace cherries, chopped
  • 2/3 cup (160mL) sweetened condensed milk
  • 75g white chocolate
  • 75g dark chocolate


Preheat oven to 180°C. Line two baking trays with baking paper.

Place sultanas, cornflakes, almonds, cherries and condensed milk in a large bowl. Mix well to combine. Drop two tablespoons of mixture onto the trays about 3 cm apart. Squish the mixture of each biscuit together a bit to make them more compact. Bake for 5 minutes or until golden brown. While the biscuits cool on the trays, melt the chocolate.

Lay out some clean non-stick baking paper. Spread half the bases with white chocolate and half with dark chocolate. Place the biscuits, chocolate-side down on the baking paper until set. Trust me, they will set beautifully and not stick!



  • Florentines really do only need 5 minutes in the oven, don’t walk away from the kitchen or, like me, you will be throwing your first batch out!
  • I use gluten-free cornflakes to make the Florentines gluten-free.

Serving Suggestions


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