These delicious, nutty biscuits are named after their origin town of Florence, Italy.

Normal cornflakes are not actually gluten-free, although they sound like they should be. You can find celiac-friendly cornflakes in the health food section of the supermarket.

Ingredients:

2 cups cornflakes
115 gm slivered almonds
100 gm glace cherries
100 gm crystalised ginger
150 gm butter
150 gm caster sugar
2 tbs honey
2 tbs double thick cream
115 gm plain chocolate
2 tbs vegetable oil

Recipe:

1. Line two baking trays with thick baking paper and preheat the oven to 175 deg celcius (350 deg f).

2. Cut the cherries and ginger into small chunks and mix with the almonds and corn flakes in a large bowl.

3. Melt the butter in a large saucepan and add the sugar and honey Bring to the boil and stir occasionally for 5 minutes until thickening slightly.

4. Pour into the bowl and stir, then add the cream and stir again until mixed well. Allow the mixture to stand for two minutes.

5. Place tablespoonfuls of the mixture onto the lined trays about 5 cm apart. Flatten slightly.

6. Bake in the oven for 5 - 7 minutes until golden.

7. The biscuits will spread, so shape them back into circles using a spoon or a circular biscuit cutter.

8. Allow to cool completely before removing from the trays onto a wire rack.

9. Melt the chocolate and oil in the microwave or over a bowl of hot water.

10. Spread the chocolate on the underside of the florentines and leave upside down on a wire rack until set.

Absolutely fabulous with sweet coffee! These biscuits will keep for up to seven days in a sealed container in the fridge.