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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


We make this recipe in my Gluten-free pastry cooking class.

Among my gluten-free biscuit recipes, the Florentine is perhaps my favorite. They're full of natural ingredients but still deliver on that chocolate hit we all crave. More importantly, though, they are almost too easy to put together with my recipe which yields 12 tasty biscuits for you to enjoy with a hot cuppa in these cold winter months.



100 grams of Sultanas
100 grams of Cornflakes
75 grams of Slivered Almonds
150 grams of Glacé Cherries
200 grams of Condensed Milk
400 grams of Chocolate (any flavor you prefer)

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Pre-heat the oven to 180C. Spray a Texan muffin tin with a lubricant to prevent sticking.
Combine all the ingredients except the chocolate. Mix well.

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Spoon the combined mixture into the muffin tin until each hole is approximately 1/3 full.

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Place in the oven for 20 minutes.
Melt the chocolate over the bain-marie.
Remove the Florentines from the oven and allow them to cool before removing from the tin and coating the flat surface with melted chocolate.
Leave to set with the chocolate facing up.

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Now all you have to do is decide how, when and with whom you will enjoy them, I wouldn't blame you for keeping them all to yourself though.

I hope you enjoy my Florentines and that I see you in the Food Studio soon,



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