LADY GENERAL Full Cream Sweetened Condensed Milk
Preheat oven to 170°C and line two baking trays with non-stick baking paper.
Place cornflakes, almonds, cherries, citrus peel and MARIGOLD Condensed Milk in a bowl and stir to mix.
Spoon tablespoons of the mixture onto the prepared baking trays, leaving space between each for them to spread.
Bake for 10 minutes or until golden brown.
Allow to cool for 2-3 minutes before transferring the cookies to a cooling rack with a palette knife.
Melt chocolate by placing it in a heatproof bowl over a pan of simmering water. When the chocolate is melted and smooth, spread a little over the flat base of each florentine and leave on the rack to set. Keep refrigerated in an airtight container for up to a week.
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