Photography: Rochelle Eagle / Styling: Lee Blaylock
Honey joys are a nostalgic treat that bring back memories of childhood when mum would make honey joys with cornflakes and honey. This honey joy slice recipe from Miss Trixie Drinks Tea brings the same magic. With a cookie dough base made from the simple ingredients of butter, sugar, eggs and flour and a honey joy topping of honey and cornflakes, you can easily make this from pantry staples without needing to leave the house.
For more slice recipes, try our classic lemon slice recipe, this passionfruit and coconut fudge slice or make your way through our slice recipes collection.
Ingredients
Method
Line your 22cm square brownie tin with baking paper. Be sure to bring the paper up the sides of the tin with a slight overhang. This will make getting your slice out of the tin a breeze.
For the cookie dough base, using a stand mixer with the paddle attachment, beat your butter, sugars and salt on medium speed until pale and creamy, about 4 minutes. Add the eggs and beat until well combined. Using a wooden spoon, mix your flour and bicarbonate of soda through until combined.
Press your dough into the prepared tin and freeze for a minimum of 3 hours (I like to freeze mine overnight).
Preheat your oven to 160°C (140°C fan-forced).
Bake the base for 25 minutes or until the edges are starting to turn slightly golden. Leave the dough in the tin to cool slightly. You’ll notice that your base will rise and then collapse again – this is completely normal.
Make the honey joy top while the base is baking. Melt your butter with your sugar and honey in a medium saucepan over medium heat until the mixture starts to bubble and turn golden. Take the pan off the heat, add your cornflakes and sea salt, then gently fold through (taking care not to break your cornflakes).
Pop the cornflake mixture on top of your cooked dough base and return to the oven for a further 15 minutes. You want your cornflakes to have turned a luscious golden colour.
Cool in the tin for 30 minutes before taking out and slicing into squares or bars.
This is an edited extract from The Baker’s Book edited by Ruby Goss, with photography by Rochelle Eagle and illustrations by Beci Orpin, published by Murdoch Books, $45.
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