I know that I claim that a lot of these recipes are incredibly easy to make, but this one has to be near the top of the list of easy traybakes. It was quick to assemble and really only requires some chopping, butter melting and biscuit crushing.
Now, this is my third attempt at making a florentine style traybake. The two previous recipes hadn’t been very successful, so I was taking quite a gamble trying yet another florentine recipe! But this one worked! And they are rather yummy.
(Florentine recipe #1 will possibly make an appearance sometime in the future, it just needs a few tweaks to get it right. Florentine recipe #2 was a disaster and even though it could probably be rescued with a few changes to the method and ingredients, I’m not sure it deserves a second attempt!)
Anyway, to get back to these florentines. For some reason they are called Poor Man’s Florentines. I have no idea why. I mean, if you’re poor and can afford the ingredients for these, then I’m sure you could rustle up a batch of regular florentines just as easily. Maybe it’s the lack of chocolate that makes them more affordable? Who knows?! And frankly, who cares, because they taste good no matter what you call them.
8oz/225g crushed digestives/graham crackers
1oz/30g brown sugar
4oz/110g glacé/candied cherries
4oz/110g chopped walnuts
2oz/55g sliced almonds
½ tin of condensed milk (approx. 7fl oz/200g)
1. Crush the biscuits and mix with the sugar. Melt the butter and pour over the biscuits and sugar. Press firmly into a traybake tin.
2. Spread the chopped nuts and cherries over the top of the biscuit base.
3. Drizzle the condensed milk over the top.
4. Bake for about 20 minutes in a preheated 325F/160C oven or until the nuts are golden brown.
5. Leave to cool and cut into squares.