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Babiche Martens
By
Angela Casley
Food writer for Viva
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Italy is where you'll find Florentine biscuits served in most homes. The Italian mamma I lived with for a while always had a tempting jar on hand. This slice is a quick and easy interpretation of the biscuits, which will impress your guests. Let them break into it themselves. Just put it on the table with a strong coffee or cuppa for afternoon tea so they can nibble away. Makes 25 pieces approx.
Ingredients
| 3 cups | Cornflakes (Main) |
| 1 tsp | Lemon zest |
| 1 tsp | Orange zest |
| ½ cup | Apricots, chopped |
| ½ cup | Sultanas |
| 70 g | Slivered almonds |
| ¼ cup | Pistachios, chopped roughly |
| ½ cup | Glace cherries |
| ¼ cup | Mixed peel |
| 1 tin | Condensed milk |
| 120 g | Chocolate |
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Directions
- Preheat oven to 170C. Line a 20cm x 30cm tin with baking paper.
- Place cornflakes, zest, apricots, sultanas, almonds, pistachios, cherries, mixed peel and condensed milk in a large bowl and mix until well combined.
- Pour mixture into the tin and spread evenly. Place into the oven for 25 minutes or until golden. Remove and cool. Tip out on to a rack.
- Melt chocolate in a bowl over simmering water. Using a spatula, spread chocolate on to bottom of slice. Leave to set.
- Cut into slices and keep in an airtight container.
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