These Honey Joys, also fondly known as Honey Cornflake Cookies, have always been an essential snack growing up! Honey Joys are made of the simplest and most basic ingredients – Honey, Butter and Cornflakes. In some recipes, there is also the addition of white sugar which I preferred to opt out for in place of more honey.

Now let me get to how wonderful these Honey Joys are! Each bite comes with a huge crunch with a generous coating of honey and butter. Furthermore, you can boost its flavour profiles depending on how you like it. For instance, I added sliced almonds alongside the cornflakes for a nutty, toasty crunch. Alternatively, you can consider adding chocolate rice and even sprinkles! This is why these Honey Joys are practically the perfect snack for parties and any gatherings.

While I do take a lot of pride in my recipe, I must caution something. Firstly, my recipe uses pure honey without further additions of sugar for that pure and bold flavour. However, this also means that the cornflakes may be slightly sticky to the cups you use, depending on the quality. If you are someone who prefer the drier variation, consider cutting back the butter and honey each by 10g more.

I am not going to bore you with further descriptions but just know – it’s super easy to make, super delicious and easily customisable.

Without further ado, the recipe!

Honey Joys (Honey Cornflake Cookies) Recipe
by Javier Tan January-24-2024

These Honey Joys (Honey Cornflake Cookies) come with a nice crunch alongside a generous coating of honey and butter! I added almonds for a nutty finish too!

Ingredients

  • 1/3 Cup or 80g of Butter
  • 1/4 Cup or 85g of Honey
  • 4 and 1/2 Cups or 160g of Cornflakes
  • Approx 1/4 Cup or 30g of Sliced Almonds (Optional)

Instructions

  1. Through a double boiler method (metal bowl above saucepan), melt together the honey and butter until they gel together.
  2. Set aside the mixture for 5 minutes to cool until it’s lukewarm and mix in the cornflakes and sliced almonds.
  3. Portion the mixture into plastic / paper cups (it may get slightly soggy / sticky with paper) and top off with more almonds.
  4. Bake at 160C for 10 – 12 minutes or until golden brown. Make sure to keep a close watch from 8 mins mark especially if your topping gets burnt easily!
  5. Serve and enjoy.

Details

  • Prep time: 10
  • Cook time: 20
  • Total time: 30
  • Yield: Approx 22 – 25 Mini Cups of Honey Joys

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in an airtight container and best eaten within 3 days. You can keep them at room temp for up to 5 days and in the refrigerator for up to a week.
  3. Feel free to ask if you need help!

Enjoy!
– Bakeomaniac, Javier Tan