michelle picker cooks

This giant Florentine is probably easier to make than many smaller ones and looks great as a dessert.

In a bowl combine 2 cups of blanched toasted nuts with 2 cups of sweet cereal flakes and ⅓ cup of plain flour. Heat ½ cup each of sugar and honey in a saucepan until the sugar has dissolved then pour this mixture into the bowl. Combine well then spread evenly into a prepared cake tin. Bake for 30 minutes at 180C ( 350F ) then carefully remove from the tin and cool on a wire rack. When completely cooled, melt     250 grams dark chocolate and allow it to cool slightly before spreading onto the underside of the Florentine. When the chocolate has set a little you can make patterns in the chocolate. When the chocolate has set, turn the Florentine to serve.