Honey joys

Name: Honey joys
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Australian
Ingredients: 90 g butter; 75 g caster sugar; 1 tbsp honey; 120 g cornflakes

Honey cornflake cakes

Crisp cornflakes baked in honey butter in paper cases, an Australian party classic

Features:Vegetarian Make ahead Kid friendly

Cuisine:

Australian

Honey joys have been on Australian children's birthday tables for generations, next to fairy bread and chocolate crackles: crunchy clusters of cornflakes coated in bubbling honey butter and baked in little paper cases until golden and crisp. Children can stir and spoon them while an adult handles the hot syrup. They are for school-age children and not for babies under one, who shouldn't have honey. They contain milk and usually gluten (from malt in cornflakes). Chef's tip: bake them just until golden; a few minutes too long and the honey turns bitter.

Total time: 25 min
Difficulty: easy
Serves: 24

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves24

3 ⅛ oz butter
2 ⅝ oz caster sugar
1 tbsp honey
4 oz cornflakesabout 4 cups

Shop this recipe on Amazon

Spices & pantry

Fresh ingredients (1)

butter

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done

Step 1: Heat the oven to 300°F (fan 275°F) and put 24 paper cases into mini muffin tins or onto a tray.
Step 2: Melt 3 ⅛ oz butter, 2 ⅝ oz caster sugar and 1 tbsp honey in a small pan over a low heat, stirring, then let it bubble for 1 minute until frothy and the sugar has dissolved. Keep children away from the hot syrup.
3 min
Step 3: Pour over 4 oz cornflakes in a large bowl and stir gently until every flake is glossy. Crushing the flakes by stirring hard is the common mistake; fold gently to keep them whole.
Step 4: Spoon into the paper cases and bake for 10 minutes, until the edges are light golden and the syrup has set around the flakes.
10 min
Step 5: Cool completely in the cases, about 30 minutes, so they turn crisp. Store in an airtight tin for up to 5 days.
30 min

Nutrition per serving

Calories: 65 kcal
Protein: 1 g
Carbs: 9 g
Fat: 3 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does honey joys take?: About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
How many people does it serve?: 24 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of butter?: The same weight of ghee or coconut oil (for frying and most baking).
What can I use instead of caster sugar?: Caster sugar, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Kartoshka cakeCocoa and cake crumb truffles

Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.

30 min

Russian Desserts

by KrazyBadal 2 views

Moreton Bay bugsSlipper lobster with garlic butter

Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.

18 min

Australian Fish

by KrazyBadal 2 views

Undu walaluFried urad dal rings in treacle

Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.

70 min