Make cornflake florentines

“Three generations of my family have made chocolate cornflake cakes for birthday parties, but idea to a new level,”says Sam Gates, a cookery teacher, author and a member of the Guild of Food Writers. “I’ve used pecans and sour cherries here, but it works equally well with peanuts and raisins. These cornflake florentines will keep for up to a week in an airtight tin, but I bet they won’t last more than a day.” You can find more recipes like this in The Green Batch Cook Book by Sam Gates. What you need Makes 25–30 florentines 120g cornflakes100g pecans, roughly chopped50g cashews, roughly chopped75g dried sour cherries, halved1 tin dairy or vegan condensed milk250g dark chocolate, in small pieces Tablespoon2 large baking traysGreaseproof paper or reusable non-stick linersLarge mixing bowlCooling…

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The Week Junior (Digital) - 1 Issue, 334

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