2 cups cornflakes
1/3 cup sultanas
1/3 cup red glace cherries
3/4 cup flaked almonds
1/2 cup condensed milk
1 teaspoon lemon rind
1 cup dark chocolate, melted in microwave in 30 second bursts
Grease a 12-hole mini cupcake tin and line with mini cupcake cases.
In a large bowl, add cornflakes, sultanas, cherries, almonds, condensed milk and lemon rind. Stir with spoon to combine.
Spoon mixture into the cupcake casings until level with the top. Cook in 160-degree oven for 12 minutes. Then refrigerate for 30 minutes.
Dip tops of mini florentines into the chocolate, top-side down. Leave to set and serve.