At first glance, you’d be forgiven for assuming this was our infamous Flapjack…but on closer inspection and taste, you will find that it is actually quite different. Coconut, cornflakes, and of course honey, is what makes our Honey Slice a classic all on its own.
This is actually an old recipe that Granny used to make for some of the local cafes that she provided home baking for. The reason is was so popular – aside from being delicious – was it’s ability to be easily transformed into a gluten-free and dairy-free option. And when we are talking about this being 20 year ago, that really was a rarity!
Whether you make your Honey Slice free-from or not, the chances are you will have all the ingredients to hand, as this recipe is made with some classic food cupboard staples. Cornflakes, oats, coconut, sugar, butter and honey…as easy as that! My favourite kind of baking, lets be honest.
What is also great about Honey Slice is that the kids love it. I wasn’t sure if it would be a hit with both our boys, as one is a honey-fiend – he will literally have honey on anything…toast, porridge, Scotch pancakes… Whereas the other is a bit like his mother – not the biggest honey fan. However, just like his mother, it turns out he can appreciate honey when used with in a recipe, even if we still don’t want it spread on our toast!
If you too are the biggest honey fan, you can try swapping it out for some Golden Syrup or Maple Syrup instead. Although, I’m not sure you can technically call it Honey Slice in that case…
The butter/margarine does give this traybake a nice golden colour but there’s no denying that cornflakes contribute to that too. Not too common in a traybake but I think in this recipe it helps separate it from being just a honey and coconut flapjack.
Gluten Free Cornflakes can also be used, if preferred.
Rolled porridge oats are ideal for Honey Slice but you can experiment with different sizes and textures, or simply use whatever you have to hand.
Oats naturally don’t contain much/any gluten but if you are catering to a gluten-free diet, buying gluten-free oats is recommended.
Once your Honey slice is mixed and baked, the coconut can be hard to spot. However the flavour remains and gives this bake a whole other depth to it. In fact, the boys commented on it straight away! If you aren’t a coconut fan, you could try substituting it with some ground almonds instead.
Much like flapjack, Honey Slice can be perceived as a slightly healthier snack but the amount of sugar in them tends to outweigh the somewhat false health reputation these traybakes carry. It’s better if we can just accept that the oats might be better than chocolate, but that they are still very much a sweet treat…particularly when you see how much sugar they really have!
Butter or Margarine
Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but you can use any butter you have to hand. But if you do choose to opt for margarine, try and use a block margarine as opposed to a spread; this is due to differing water content affecting the over all recipe.
Yes, the Coconut gives Honey Slice a bit of depth but it’s the honey that is the real flavour maker! A runny honey is a safe bet, but since you will be melting it with the butter/margarine, any honey should work well.
- Pre-heat your oven to 160°c (140°c for fan assisted ovens or Gas Mark 2). Generously grease a 11 x 7 inch baking tray with butter/margarine. Set aside.
- In a large bowl, gently crush your cornflakes with the back of a spoon – be cautious not to crush them too much, as you still want them to give a bit of texture and crunch.
- Add the oats, coconut and caster sugar to the cornflakes. Mix the dry ingredients until they are combined.
- In a small pan, melt the butter/margarine and honey over a low heat.
- Pour the butter/margarine and honey mixture into the dry ingredients, and mix until combined.
- Tip the mixture into your pre-greased tin. With the back of a spoon, push the mixture into the corners, flattening it evenly into the tin.
- Bake in your pre-heated oven for 10-15 minutes, until it is a warm, golden colour.
- Leave to cool completely before turning out onto a chopping board and cutting into slices or squares.
Free-from & Vegan
Gluten-free: Most oats and Cornflakes are naturally gluten-free but it’s always worth double checking or opting for ones from a free-from range to be sure.
Nut-free: There are no nuts used in this recipe (coconut isn’t actually a nut!) but always double check your other ingredients for unexpected nuts.
Vegan: Use a dairy-free margarine instead of butter.