 |
© cornflake crunchies
|
As we're not vegan, we've topped them with mini milk chocolate eggs, but the following dairy free alternatives are available, if you're vegan: Divine dark chocolate mini eggs or Whizzers mini chocolate beans.
I generally double this recipe to make 16 cakes.
- 50g/2oz margarine
- 2 tbsp golden syrup
- 50g/2oz demerara sugar (I use soft brown sugar)
- 1 tbsp/½ oz unsweetened cocoa powder (I double this to make them more chocolaty)
- 50g/2 oz cornflakes
Add the cornflakes and mix thoroughly with a wooden spoon until coated with the chocolate syrup. Place spoonfuls of the mixture in to paper cases and leave for an hour or two until cold and set.
*Recipe taken from The Children's Cookery Book by Zita Alden and Yvonne Bourbon (out of print). Pin It
Ooh! I used to love these, thanks for reminding me... ill have to make some with my daughter :-)
ReplyDeleteHope you like them. We've got to make another batch for a party on Easter Sunday.
ReplyDeleteA firm favourite with our children, I'm sure we will be making some over the holiday period.
ReplyDeleteMade these yesterday, they're wonderful. I doubled the amount and they all went by evening!
ReplyDeleteI'm glad to hear you liked them Anna...doubling is definitely the way to go!
DeleteI find if you use 75-100g of lightly crushed cornflakes (not ground to dust but no longer large flakes) it ends up like the Chocolate Cracknell we used to get at school.....excellent!! Vary the amount depending on how dense you want it to be!
ReplyDeleteI remember chocolate cracknells well. I reckon you'd need to double the syrup mixture too, as the cracknells I remember were really gooey!
Delete