Whenever I see florentines, I think of the ones I used to make at Le Cordon Bleu. To date, the Le Cordon Bleu ones are the best I've seen and tasted and in hindsight, I really should've pulled out that recipe before I made this batch. This was almost like a cheat's version and well, whilst comparatively easier and quicker to make, they just weren't quite a proper florentine (I really need to see where I put my Le Cordon Bleu folder and trust me, that's the only recipe you'll need to have).
Anyway, if you're after a quick florentine fix, you'll find it in the AWW 'Macaroons & Biscuits' book. This ended up being my bible for all my catering baking and having made the choc nut slice with half a box of cornflakes, this batch of florentines easily finished the box.
Preheat oven to 180 degrees. Line oven trays with baking paper. Combine 4 cups corn flakes, 240g sultanas and 120g roasted flaked almonds in a bowl. Quarter 200g red glace cherries and add to the bowl.
Add 320ml sweetened condensed milk.
Drop tablespoons of mixture about 5cm apart on trays.
Bake for about 5 minutes.
Let to cool on trays.
Spread the bases of the florentines with melted dark chocolate. Run fork through chocolate to make a wave pattern. Stand at room temperature until set.
These pics you see are the best ones from the day. Not sure where I went wrong but I had half trays that baked ok but then crumbled into pieces as soon as I tried tipping it in chocolate. Then to salvage (and not waste anything), I started stuffing these into my mouth and managed to get chocolate all over the place. A bit on my face, a bit on my sleeve, some on the table, a little bit on the chair and some dried bits of chocolate are still to be found scattered throughout the kitchen as I type...so if I can offer any advice, don't wave your arms around when you're stuffing yourself with melted chocolate - the result is chocolate everywhere and I am living proof of it.