Recipe
Sweet treat: Miss Trixie's honey joy slice recipe joy slice
If you loved honey joys as a kid, you’ll adore crunching into this grown-up honey joy slice recipe.
By Alice Bennett
I feel like the ultimate debate in Australia is whether you were a chocolate crackle kid or a honey joy kid – rice puffs, cocoa, coconut and sugar held together with coconut shortening, or cornflakes and sugar held together with butter and honey, both served in cupcake papers.
I was positively the former. And I think it was because I just didn’t get enough from the honey joy. I wanted more!
This recipe was developed alongside my second-in-charge and right-hand woman, Katie, who I tasked with making a honey joy slice for a bake sale.
We married our classic cookie dough with the honey joy mixture, inspired by the original Kellogg’s recipe, and added a good whack of salt. The result is arguably better than the original, and it’s a slice I want to see at every party from now on.
Serves 16
Ingredients to make this honey joy slice recipe
Cookie dough base
250 g (9 oz) unsalted butter, softened
225 g (8 oz) brown sugar
150 g (51⁄2 oz) caster (superfine) sugar
Generous pinch of sea salt flakes
2 eggs, at room temperature
450 g (1 lb) plain (all-purpose) flour
5 g (1⁄8 oz) bicarbonate of soda
(baking soda)
Honey joy top
215 g (71⁄2 oz) unsalted butter
250 g (9 oz) caster (superfine) sugar
75 g (23⁄4 oz) honey
145 g (5 oz) cornflakes
10 g (1⁄4 oz) sea salt flakes
Line your 22 cm (81⁄2 inch) 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.
How to make this honey joy slice
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 140°C/275°F fan-forced (160°C/325°F conventional). 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.
Images and text from The Bakers Book edited by Ruby Goss, photography by Rochelle Eagle, illustrations by Beci Orpin. Murdoch Books RRP $45.00.
More recipes to enjoy: