Florentines

I've been meaning to make these for a while now. That box of cornflakes was just sitting idly on top of the fridge. Haha. I like florentines. Kez's gluten free florentines are especially nice. So I tried to make some. Turns out, I made a lot... -__-


Florentines
Makes about 64

230g corn flakes
150g sultanas
200g flaked almonds
400g skim condensed milk
200g dark cooking chocolate

Preheat oven to 160C.
Crush corn flakes gently.
Add sultanas and almonds. Mix.
Mix in condensed milk.
Spoon mixture into small round lumps. Press down gently so they hold.
Bake for about 8-10mins.
Allow to cool.

Melt dark chocolate in a double boiler.
Spread onto base of each florentine.
Allow chocolate to set. Refrigerate if required.


Store in an airtight container, away from sunlight and heat. I keep mine in the refrigerator. :D Though they are disappearing quite fast.. o_o

Sultana, honey and oat scones

Remember how I picked sultanas/raisins out from the cornflake cookie mixture because I had put too many in? Well.. They were sitting in a bag in the fridge and I finally decided to get rid of them. It's such a waste to just throw them out. So why not use them in something like.. say.. scones?! :) Haha.


I haven't had scones in years. And these were simply delicious. I ate them for lunch and now I'm scone-fully satisfied :D

Sultana, honey and oat scones
Makes about 13.5 (~4cm diameter) scones

2 1/2 cups plain flour
1 1/4 cups cooking oats
2 tsp baking powder
1/2 tsp salt
1/4 - 1/2 cup sultanas/raisins
2 tbsp margarine
1/3 cup + 2 tbsp milk
1 egg, beaten
1 cup honey

Preheat oven to 175C.

In one mixing bowl, sift flour, baking powder and salt. Add in oats and sultanas and mix well.
Rub in margarine into the dry mixture.

In another bowl, mix milk, honey and egg together.

Mix liquid into flour mixture and form a dough.
Knead the dough for about 10mins or until smooth. (If too sticky, add more flour or oats. Too dry, add 1tsp milk at a time)

Roll out dough to about 2.5cm thickness.
Make cutouts using a cookie cutter, and place onto a baking paper lined tray.


Brush the tops with some milk.


Bake for 20mins or until golden brown. Transfer to cooling rack.


Serve immediately with some apricot jam. (Or any other jam). Any leftovers should be reheated in the oven before serving once again.


They are okay to eat as is without the jam, but I couldn't actually taste the honey. If you wanted to omit the jam, I'd suggest adding 2-3 tbsp more of honey so you can get the honey flavour. Otherwise, these scones are really nice hot from the oven and with the apricot jam. YUM! :D

CNY: Cornflake cookies

CNY item #4. I've made three types of cookies so far, with 3 different textures: crumbly, melt in your mouth and crunchy. Well, I think these are crunchy. I hope they are!


Cornflake cookies
Makes about 49 cookies

175gm butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 1/4 cup plain flour
1 tsp baking powder
1/2 cup milk powder
3-4 cups fairly crushed cornflakes (~5 cups before crushing)
1/3 cup sultanas/raisins

Preheat oven to 180C.

In one mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, vanilla essence and milk. Mix.

In another bowl, sift flour and baking powder . Mix in crushed cornflakes and sultanas.
Add in egg/butter/sugar mixture, and mix until combined. (If mixture is too dry, you'll have to add more softened butter or even margarine.)
Roll into balls and place onto lined baking tray. Press down gently for a flat surface.


Bake for 12mins or until golden brown.
Cool on wire rack before storing in air-tight containers.

Look! It's a cornflake cookie moon :P