Honey Joy Slice
I kept seeing reinvented honey joy slices online — the kind that swap out ingredients to make them healthier (why?), or insist on a biscuit base. Nope. I just wanted the classic honey joy, minus the sticky paper cup.
So here’s the fix: make the traditional recipe in a slice tin, press it down a little, and you’ve got the same buttery crunch in a neater, easier-to-serve format. No mess, no faff, no superfood upgrades. It ain’t broke, so don’t try to fix it.
ingredients
- 100g butter
- 2 tbsp honey
- 100g white sugar
- 5 cups cornflakes
Line a 20cm x 20cm cake or slice tin with baking paper. The mix comes together quickly, so it’s worth getting this ready first.
Melt the butter, honey, and sugar together in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture turns glossy and foamy.
Pour the hot syrup over the cornflakes in a large bowl. Work quickly to coat every flake before the mix starts to cool.Tip the mixture into your lined tin and press it down gently with the back of a spoon so it holds together.
Bake at 160°C until golden. About 12 minutes gives a soft, chewy slice, while 15 minutes delivers a crisp, crunchy finish. Keep an eye out towards the end — burnt cornflakes are a tragedy. Cool completely in the tin before slicing with a sharp knife. Store in an airtight container (if they last that long).