Honey Slice
Delicious and easy-to-make tray bake, with oats, cornflakes, coconut and honey. A wonderful snack that the whole family will love.
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Servings: 12 slices
INGREDIENTS
- 45 g Cornflakes
- 120 g Porridge Oats
- 120 g Desiccated Coconut
- 165 g Caster Sugar
- 125 g Block Margarine or Butter
- 2 tbsp Honey
EQUIPMENT
- Chopping Board
INSTRUCTIONS
- Preheat your oven to 160°C (140°C for fan-assisted ovens, Gas Mark 2 or 325°F). Generously grease a 20×20cm (8×8-inch) baking tin with some excess margarine/butter before lining with
greaseproof paper . 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 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-lined 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's a warm, golden colour.
- Leave to cool in the tin. Once completely cool, turn the honey slice out onto a chopping board and cut it into slices or squares to serve.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Storage: 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.
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