Makes 24 small Florentines
Preheat oven to 180 deg. C and line 2 large biscuit trays with baking paper
¼ cup (30g) plain flower
6 tablespoons breakfast cereal like Sustain or Dick Smith’s Bush foods
(don’t use muesli, it’s too dense)
2 tablespoons chopped glace cherries and glace ginger
¼ cup (45g) soft brown suger
180g dark chocolate
Place flour, cereal, cherries and ginger in a large bowl. Mix well
Place butter and brown sugar in a small saucepan over a low heat. Stir until butter has melted and sugar has dissolved.
Pour into dry ingredients and mix until combined.
Place heated teaspoons of the mixture onto the baking tray, leaving plenty of room between each one. With wettened fingers, shape into neat rounds and flatten slightly. Bake for just 7 minutes, cool on paper for about 5 minutes before transferring to a wire rack.
When biscuits are cold, melt the chocolate over boiling water and spread on the flat underside of each biscuit.