These little chocolatey treats are the final recipe featured in my Vintage Tea for Mother's Day article for WeightWatchers (UK) Magazine. My Italian-style biscuits are a delicious accompaniment to a cup of tea or as a light dessert served with fruits or ice-cream. Crunchy, chewy, crispy and chocolate-drizzled, who could ask for a better combination?
To top it all, I've slimmed down my recipe so that they work out to 1pp/approx.40kcal each- even better!
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This is how the multiples work out:
1=1, 2=2, 3=4, 4=5
5=6, 6=7, 7=8, 8=10
9=11, 10=12
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1=1, 2=2, 3=4, 4=5
5=6, 6=7, 7=8, 8=10
9=11, 10=12
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You Will Need : (For 14 Florentines)
25g Unsalted Peanuts
25g Raisins
(Or 50g Peanuts and Raisins mix)
17g Cornflakes
30g Dried Cherries
3 Soft, Dried Apricots
(Cut into small pieces)
15g Dried Cranberries
2 tablespoons Condensed Milk
10g Plain Chocolate
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Preheat the oven to 180 degrees C.
Mix together the peanuts, raisins, cornflakes and dried fruits with the condensed milk. Make sure all the dry ingredients are coated thoroughly, forming a dry mixture-ie. no excess condensed milk.
Cover a baking tray with baking parchment. Measure one level tablespoon of mixture for each Florentine.
Dot them evenly on the baking tray.
Bake for 10 minutes until golden brown and fused together. Cool on a wire rack.
Once cooled, melt the chocolate and drizzle each one lightly.
Allow the chocolate to set before serving.
TIP
As a serving idea, arrange in little cupcake cases with some soft fruits.
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Make a few extra and wrap in cellophane as a gorgeous little gift.
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