Looking for a fun, easy Rosh Hashanah baking project for the little human(s) in your life? May I present the humble Australian party classic, the Honey Joy. It’s sort of a cross between a Cornflake cookie and a Rice Krispie treat, and it tastes just like it sounds: sweet and happy.
Honey Joys are de rigueur at Aussie birthday parties, and they’re super-easy to make. (In fact, it was the very first recipe I made on my own.) Kids aged 8 and up can wing it solo, but they might need a grown-up assist at the oven end of the business. Littler ones will love helping older siblings with the measuring and mixing. And everyone will schep nachas when these are served up at the Rosh Hashanah table or as a shul treat.
Let’s get this
sugar high show on the road!
4 cups cornflakes
1 tbsp honey
⅓ cup sugar (you can probably use a little less, adjust to taste)
3 oz. butter or margarine
1. Pre-heat oven to 300 degrees. Line two cupcake trays with 24 cupcake liners. (Cookie trays are fine too.)
2. Melt butter, sugar, and honey together in saucepan until frothy. (Kids can do this in the microwave.)
3. Combine liquids with cornflakes in big bowl. Mix together with wooden spoon. Spoon the mixture into the cupcake cups.
4. Bake Honey Joys at 300 degrees for 10 minutes. Remove from oven. Optional: top with coconut flakes, sprinkles, decorative cake balls.
5. Let cool. Eat!
(Image: Clara Alim, via Flickr)