The last time Sarah made honey joys was when she had a garage sale. As well as her crockery and clothes, she was selling honey joys and cupcakes for 50 cents each. The cupcakes were like little clouds with rose water scented icing, a rose petal encrusted with sugar atop each one. They looked divine and tasted divine. The mess of cornflake honey joys were a mouthful of surprise. I had relegated them to childhood, to fetes with chocolate crackles and toffees that were so hard even if you sucked them all day they wouldn’t decrease in size. But the honey joys were so good they transcended childhood. There’s something about how golden they look in the patty cakes and they have that wonderful crunch as well as the buttery, honey sweetness.
This batch we made didn’t last long. I confess to eating four, one after another. I’m very surprised there was any left to photograph. But they’re so simple to make it doesn’t matter if you eat them all at once.
1/3 cup sugar
1 tablespoon honey
4 cups of cornflakes
Preheat oven to 150°C.
Melt butter, sugar, and honey together in a saucepan until frothy. Add cornflakes and mix well. Spoon into paper patty cases. Bake in a slow oven for 10 minutes.