- 10m prep
- 10m cook
- makes 12
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2,644 people saved this
1,172 people made this
Australians love their honey. It turns up in both sweet and savoury dishes; we glaze our Christmas ham with it, marinate chicken wings (along with soy sauce) in it, and we order the honey prawns and honey chicken at the local Chinese-Australian restaurant.
Australia’s greatest paean to honey is the invention of the honey joy. Let’s face it, it was only a matter of time before someone saw honey sitting next to cornflakes in the cupboard and put two and two together. We don’t know who it was, but we applaud them. For the honey joy has become the symbol of joyous children’s birthday parties.
Why we love this classic honey joys recipe
This is taste.com.au’s most popular honey joy recipe. It’s the real thing with no bells and whistles. Just the road map to glorious little bundles of crispy honeyed joy. We combine four basic ingredients: butter, honey, cornflakes and sugar. Simple, delicious and pretty, to boot! Cue 'Ode to Joy'.
Seeking more kids party food inspiration? We have everything you need to surprise and delight the little ones in your life, from secretly healthier party foods to the classic children's party favourites.
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Allergens: Recipe may contain milk and lactose.
- 4 Ingredients
- 4 Method Steps
4 Ingredients
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4 1/2 cups cornflakes
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120g butter, chopped
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1 1/2 tbsp honey
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1/3 cup caster sugar
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Select all ingredients
4 Method Steps
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Preheat oven to 180C/160C fan-forced. Line 12 hole, 1/3 cup capacity muffin pan with paper cases.
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Place cornflakes (4 1/2 cups cornflakes) in a large heatproof bowl.
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Place butter (120g butter, chopped), honey (1 1/2 tbsp honey) and sugar (1/3 cup caster sugar) in a small saucepan over medium-low heat, stirring until butter has melted and mixture is smooth. Add to cornflakes. Mix well to combine. Spoon mixture evenly between paper cases.
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Bake for 10 minutes or until golden. Stand for 2 minutes. Transfer to wire rack to cool completely.
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Recipe Notes
What’s the technique for perfect honey joys?
With only four ingredients not a lot can go wrong, but with Murphy’s law sometimes things do. The secret to a great honey joy lies in the cooking times. Cook the honey, sugar and butter over medium heat, stirring to make sure the sugar is dissolved and then bring it to a vigorous simmer. Take off the heat and quickly stir in the cornflakes. Spoon even amounts into the patty cases. It may help to use two spoons: one to scoop the mixture and the other to scrape into the cases. Make sure your oven isn’t too hot. Honey joys are cooked at a low temperature and for only long enough to be set. Undercooking will make them crumbly and overcooking will make them too crunchy. As always, make sure you measure your ingredients carefully and use fresh cornflakes for extra crunchiness and lightness. Also allow them to cool completely before eating.
What’s the best honey to use?
There are so many different types of honey available in supermarkets today. Iron bark, red gum, manuka and macadamia, to name just a few. Play around and decide which is best for you. Raw honey contains less moisture so it may be best to avoid it, unless you add extra butter. Just make sure you don’t use creamed honey as it has completely different characteristics to its runny friends. With there being so many apiaries cropping up, even in major cities, why not try sourcing local honey?
Are there twists on honey joys?
While it’s best not to mess with perfection, there are a couple ingredients that can be added to honey joys. Some people like to add colourful sprinkles for a more festive feel, others choose to stir crushed nuts through the mixture. You can dip the base or drizzle the top of the honey joys with melted chocolate or even stir melted chocolate through the mix. Also The cornflake mix can be scattered over cakes before baking adding a super crunchy topping. And if you really want to take your honey joy obsession into dessert territory, our honey joy eton mess recipe is not to be missed.
Image by Mark O'meara
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