Tropical Florentines

Found in the May edition of Womens Weekly. Thought this would be a good one for the Caribbean leg of ZWT III. These are apparently suitable to freeze & the chocolate mixture can be melted in the microwave if you prefer.

• Ready In: 35 mins
• Yields: 25 biscuits

Ingredients

• 2⁄3 cup passion fruit pulp
• 1⁄4 cup glace ginger, finely chopped
• 1⁄2 cup  glace pineapple, finely chopped
• 1⁄2 cup dried papaya, finely chopped
• 1  cup  shredded coconut
• 1  cup  corn flakes, coarsely crushed
• 1⁄2 cup  macadamia nuts, finely chopped
• 3⁄4 cup  condensed milk
• 1  cup white chocolate chips

Directions

1. Preheat oven to 180°C or 160°C (fan-forced).
2. Grease & line oven trays.
3. Strain the pasion fruit pulp - you'll need about 1/3 cup juice, discard seeds.
4. Combine ginger, pineapple, papaya, coconut, cornflakes, nuts, milk & 2 tbsp passionfruit juice.
5. Drop rounded tablespoonfuls of mixture about 5cm apart onto oven trays and press down slightly.
6. Bake for about 12 minutes. Cool on trays.
7. Combine chocolate with remaining passion fuit juice in a small heatproof bowl and stir over a small saucepan of simmering water until smooth.
8. Spread chocolate over flat side of each Florentine & wave the fork over the surface to make a wavy pattern.
9. Set at room temperature.