Make these a few days before Christmas to add to your home made hamper, or wrap in cellophane as gifts for friends, family or teachers.
- 1 ½ cups of crunchy oat cereal/granola, crushed with a rolling pin if needed
- ½ cup chopped dried fruit and/or nuts
- 4oz/100g soft brown sugar
- 4oz/100g butter/dairy-free spread
- 2 tbsp plain flour
- 8-10 glace cherries, chopped
- 4 tbsp double cream (substitute for golden syrup/maple syrup for vegan option)
- 8oz/200g chocolate/dairy-free chocolate
Melt the butter and sugar together in a saucepan on a low heat.
Remove from the heat and stir in the cream or syrup.
Mix in the flour and stir until you have a smooth mixture.
Add all of the remaining ingredients and mix well. Add a little more cereal if the mixture seems too runny.
Place small spoonfuls of the mixture on greaseproof/parchment paper on a baking tray. Space well apart (5 or 6 per tray) as they WILL SPREAD!
Bake for 7-8 minutes, then remove from the oven.
Using a palette knife, gently neaten up the shape of the Florentines, by pushing the edges in a little, to make them round.
Return to the oven for a further 1-2 minutes, until golden brown.
Remove from the oven and allow to harden for about 5 minutes, before removing from the tray and cooling completely on a wire rack.
When cold, melt the chocolate in the microwave or in a bowl oven a pan of boiling water.
Spread a teaspoonful of melted chocolate onto the back of each Florentine and allow to set for around 10 minutes. Before it has completely set, make wavy lines in the chocolate using the back of a fork.
Not suitable for freezing. Will keep for up to a week in an airtight container.