April 2, 2014
It took me weeks before I got the name of this cornflakes cups right. If not for a blogger whose blog I follow, I would not have known its name. Her version is a little different from the ones I made before. Although both recipes use butter-honey mixture as the binding agents, hers uses sliced almonds and sesame seeds as garnish. I used sultanas and raisins but it never crossed my mind to use nuts in place of dried fruit. Uh, another info learned.
Since my turndown dessert recipe modification, I avoid doing repeat recipes. It's not always possible though. I make treats for the resort's guests seven times a week. If time does not permit, I turn to the old recipes I am familiar with. When I discovered a different version of cornflakes cups, I thought I should give it a try for a change.
Honey Joys Recipe:
60g unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
100g corn flakes
100g almond flakes, lightly toasted
3 tablespoons white sesame seeds, lightly toasted ( I used black sesame)
Combine cornflakes, almonds in a dry clean bowl.
Melt together butter, honey, sugar and salt on low. When the mixture becomes frothy, remove from heat. Pour gradually into cornflakes/almonds mixtures.
Mix until all the cornflakes and almonds are coated evenly.
Spoon the mixture into muffin liners. Sprinkle with sesame seeds.
Bake in a preheated 150 degree C oven for 12-15 minutes until golden.
Cool completely. If you are not serving them right away, store in an airtight container.
Enjoy honey joys!
Labels: Turndown Desserts