We celebrate Tu Bishvat, the birthday of the trees, with fruit and nuts. These gluten-free florentines are just the ticket, and great to make with children. I have used only fruit for these but you can add nuts and for extra indulgence you could drizzle the top with melted chocolate.
Preparation: 40 minutes
Cooking: 12-13 minutes
250g corn flakes
125g dried apricots, chopped
397g condensed milk
Preheat the oven to 150°C.
Line two large baking trays with baking parchment.
Put the corn flakes in a large mixing bowl with the chopped apricots, sultanas and raisins.
Pour over the condensed milk and using a wooden spoon stir carefully to ensure that everything is coated with the milk.
Use an ice cream scoop to spoon the mixture onto the lined baking tray.
Bake in the oven for 12-13 minutes but do keep an eye on them, so they do not burn.
Cool on the tray then transfer to a wire rack to cool fully.