Dried fruits, nuts and dark chocolate... it really is an irresistible combination and this Florentine Slice is something you can put together in a jiffy.
While Florentine Biscuits are known and loved throughout the world, the slice adaptation is a fun and simple way to get your Florentine fix.
Florentine Slice: not from Florence
So the name of the biscuit and slice would have you thinking that they originated in the gorgeous Italian city of Florence. But, no. That's not the case according to most sources.
Instead, most historians suggest that they originated in France.
Wherever they were first baked up, many will be glad that the recipe – in various forms – has made its way around the world!
This particular recipe for Florentine Slice comes from a community cookbook that I found in my mum's collection. The cookbook was published in an effort to raise funds for a hospital in Dubbo, NSW Australia. A long way from Florence and France.
Tips for making Florentine Slice
The slice starts with the rich dark chocolate layer. Grease and line a slice tin and then pour the melted chocolate into the tin and place into the fridge to set.
Next, measure out the remaining ingredients and mix together the remaining ingredients while the chocolate layer sets.
Then pour the mixture onto the chocolate layer in slice tin. Using the back of a metal spoon, even out the mixture and press into the chocolate layer. Finally, wet your hands and use your hands to push the mixture quite firmly into the tin.
Now, the final step. Bake in a pre-heated moderate oven for 15 minutes. Allow to cool and then cut into squares or bars.
Sit down with a cuppa, take a bite and... enjoy the wonderful flavours of this Florentine Slice.
The original recipe
I've haven't changed the ingredient list at all but I have clarified the instructions and tweaked the cooking time, so please keep scrolling past the original recipe to find the recipe card.
- 200 grams dark chocolate
- 4 cups cornflakes
- ½ cup unsalted peanuts
- ½ cup glace cherries (60 grams)
- ¾ cup sultanas (110 grams)
- ⅔ cup condensed milk
- Pre-heat oven to moderate.
- Grease a slice tin (approx 28 x 18cm) and line with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
- Melt dark chocolate (by chopping, placing in a heatproof bowl and microwaving for 30 seconds at a time, stirring after each time).
- Pour chocolate into the slice tin and place into fridge to set.
- Place remaining ingredients in a mixing bowl and stir to combine.
- Pour mixture onto chocolate layer in slice tin. Use the back of a metal spoon to even out the mixture and press into the chocolate layer. Wet hands and use your hands to push the mixture quite firmly into the tin.
- Bake in a moderate oven for 15 minutes.
- Remove from oven and allow to cool completely.
- Lift the slice from the tray using the baking paper edges and cut into 24 squares using a sharp knife.