100g red glacé cherries, finely chopped
100g green glacé cherries, finely chopped
100g glacé apricots, finely chopped
100g glacé pineapple, finely chopped
100g unsalted macadamias, roughly chopped
1 cup roughly crushed Crunchy Nut Corn Flakes
¾ cup sweetened condensed milk
2 tsp brandy
100g dark chocolate, roughly chopped
100g white chocolate, roughly chopped
1 Preheat oven to 180C. Line 2 large trays with baking paper. Combine cherries, apricots, pineapple, macadamias, corn flakes, condensed milk and brandy in a large bowl. Spoon 2 tsp of mixture onto prepared tray. Using your fingers, form into a small round, pressing lightly on top. Repeat with remaining mixture, making 35 small rounds. Bake for 12–15 minutes or until light golden. Allow to cool on trays and then transfer to a wire rack to cool completely.
2 Put dark chocolate in a heatproof glass bowl over a saucepan of simmering water, stirring occasionally until smooth. Using a small spatula, spread 1 tsp of chocolate on the base of half the biscuits. Repeat for white chocolate, spreading on remaining biscuits. Allow chocolate to set at room temperature.
3 Store florentines in the fridge in an airtight container lined with baking paper.