Honey Joy Slice

Honey joys are a thing of nostalgic beauty. In fact, I think it was illegal to have child’s birthday in the 90s without these golden delights.

If you’re new to honey joys, you’re in for a real treat. These classic party snacks are made by melting butter, sugar and honey, mixing with corn flakes, and then spooning into patty pans and baked. Simple, sweet and crunchy. Though my favourite part was the sweet buttery syrup that settles at the bottom of the patty pan. Sure, the sweet corn flakes are crunchy and delicious, but they were the warm-up act for that thick syrup at the bottom. It was like a literal honey pot for young Adam, and I’m smiling as I remember how happy they made me.

And this recipe is my attempt to capture that childlike delight in slice form. You could forego the base and simply make honey joys in patty pans should that be your preference, but I like the idea of being able to cut slices as large or small as a like to have with my cup of tea while I’m transported back to those joyful birthdays and simpler days. The drizzle of dark chocolate is far from traditional, and of course optional, but I quite like how it contrasts with the golden sweetness of the topping.

Ingredients

Base

• 150g unsalted butter, melted

• 150g plain flour

• 75g desiccated coconut

• 50g cornflakes, blitzed to resemble fine breadcrumbs

• 110g caster sugar

• 1 teaspoon baking powder

• 1/2 teaspoon fine sea salt

Honey joy topping

• 180g cornflakes

• 120g butter

• 40g honey

• 75g caster sugar

• 1 teaspoon fine sea salt

• Sea salt flakes, for sprinkling

• 50g dark chocolate, melted for drizzling (optional)

Method

Preheat your oven to 160 degrees C (fan-forced), and line a slice tray (my tray is 20cm x 30cm) with baking paper, leaving some overhanging paper so you can easily lift out the slice once its baked.

Prepare the base by adding all the base dry ingredients into a medium bowl. Add the melted butter and mix to combine into a soft dough. Press the dough into the lined slice tray, smoothing the base out as must as possible. Bake the base for 15 minutes until lightly golden.

While the base is baking, make the honey joy topping by putting the butter, honey and caster sugar in a large saucepan. Place on a medium heat and mix until the butter melts and the ingredients are fully combined. Leave on the heat, stirring often, until it comes to a boil. Remove from the heat and stir though the fine sea salt and cornflakes.

Evenly spread the honey joy mix over the baked base, sprinkle with some extra sea salt flakes and return to the oven for 15 minutes, or until the topping turns a beautiful golden brown.

Leave to cool slightly in the tin for 20-30 minutes before cutting. While it’s still slightly warm, lift out the slice and cut into squares the size of your choice. Once the slice has completely cooled, drizzle with melted chocolate and enjoy!

Store in an airtight container for up to 5 days.