Cornflake Florentines

Preheat the oven to 180°C/160°C fan/gas 4. Cut out 12 discs of baking paper to fit into the base of a 12-hole cupcake tin – we used 5cm in diameter. Lightly grease the base and sides of each hole with a little oil then press the discs inside.

In a mixing bowl, combine the cornflakes, flaked almonds, glacé cherries, mixed peel, sultanas or raisins and orange zest. In a small saucepan melt the butter, golden syrup and sugar over a medium heat, then remove from the heat and stir in the flour until it’s a smooth consistency. Pour this over the cornflake mixture then stir until everything is really well combined.

Divide the mixture evenly between the lined cupcake tin holes and press down with the back of a spoon. Bake for 16–18 mins, until light golden brown. Leave in the tin for 8–10 mins until firm and cool enough to handle, then carefully loosen the edges with a dinner knife to remove them. Cool completely on a wire rack, keeping them on the discs of baking paper to prevent them from sticking. Then remove the baking paper.

Add the chocolate to a small heatproof bowl set over a small pan of just simmering water, stirring regularly until melted, about 4–5 mins. Alternatively, add the chocolate to a microwave-safe bowl and microwave on a low setting for 20 second bursts, stirring well each time until the chocolate is melted.

Line a flat tray with a sheet of baking paper. Holding a cornflake Florentine in your hand, dip the bottom into the melted chocolate, then use a palette knife to smooth the chocolate. Place the biscuits chocolate side up on the lined tray and leave to firm up slightly. Repeat with the remaining Florentines. Once the chocolate has firmed up enough to hold its shape, use the end of a fork to create wavy lines across the chocolate, if you like. Leave the chocolate to set before serving.

Keep your crispy cornflake Florentines in an airtight container at room temperature for up to 3 days.