Honey Slice
Delicious and easy-to-make tray bake, with oats, cornflakes, coconut and honey. A wonderful snack that the whole family will love.
Servings: 12 slices
Equipment
- Small Pan
- Chopping Board
Ingredients
- 45 g Cornflakes
- 120 g Porridge Oats (Rolled Oats)
- 120 g Desiccated Coconut (Shredded Coconut)
- 165 g Caster Sugar (Superfine Sugar)
- 125 g Butter or Block Margarine
- 2 tbsp Honey
Instructions
- Preheat your oven to 160°c (140°c for fan-assisted ovens, Gas Mark 2 or 325°F). Generously grease an 11x7-inch baking tin with some excess 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 preheated oven for 15-20 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.
Notes
- See my Tips for Success above for more tips for the perfect Honey Slice.
- Honey Slice is best enjoyed the day it is baked, but it can be stored in an airtight container for a few days. The texture may change over the course of a few days - this is normal.
- You can freeze Honey Slice by first cutting into squares/slices, individually wrapping in clingfilm and tin foil. You can keep them in the freezer for up to 3 months. Defrost at room temperature before eating.
- See the Free-from & Vegan box below for tips on how to make your Honey Slice vegan or free-from.