Name: Tropical florentines
Cook time: 40 min
Total time: 40 min
Ingredients: 2/3 cup (160ml) passionfruit pulp; 1/4 cup (55g) finely chopped glacé ginger; 1/2 cup (55g) finely chopped glacé pineapple; 1/2 cup (90g) finely chopped dried papaya; 1 cup (75g) shredded coconut; 1 cup (60g) coarsely crushed cornflakes; 1/2 cup (70g) macadamias, chopped finely; 3/4 cup (180ml) condensed milk; 1 cup (150g) white chocolate melts

Ingredients

2/3 cup (160ml) passionfruit pulp

1/4 cup (55g) finely chopped glacé ginger

1/2 cup (55g) finely chopped glacé pineapple

1/2 cup (90g) finely chopped dried papaya

1 cup (75g) shredded coconut

1 cup (60g) coarsely crushed cornflakes

1/2 cup (70g) macadamias, chopped finely

3/4 cup (180ml) condensed milk

1 cup (150g) white chocolate melts

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.

2.Strain passionfruit pulp; you need ⅓ cup (80ml) juice. Discard seeds.

3.Combine ginger, pineapple, papaya, coconut, cornflakes, nuts, milk and 2 tablespoons of the passionfruit juice in medium bowl.

4.Drop rounded tablespoonfuls of mixture about 5cm apart onto oven trays; press down slightly.

5.Bake florentines about 12 minutes; cool on trays.

6.Stir chocolate with remaining passionfruit juice in small heatproof bowl over small saucepan of simmering water until smooth. Spread chocolate over flat side of each florentine; mark with a fork. Set at room temperature.

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Ingredients

Method

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