Date Cornflake Crunch

I share with you another wonderful Antipodean children’s tea time treat. Collected this recipe from a neighbour many moons ago, who did not believe in buying biscuits for her children. For her it was all about ‘home baking’ and ‘knowing’ what she was feeding her children.

This recipe is quite ancient, and you will notice the sugar content is perhaps rather high, so my advice for our more ‘educated’ 20th century pallets, do lower the sugar content if too sweet and/or omit the lemon syrup.

15 - 20 pieces

15 minutes

20 - 30 minutes

150ºC

Ingredients

384g cornflakes
128g rolled oats
128g flour

- sifted
128g desiccated coconut
128g soft brown sugar
64g medjool dates

- finely chopped
250g butter
3 tbsp runny honey
Lemon Icing
1 whole lemon
128g icing sugar

- lump free
1 tsp softened butter

Instructions

Prepare baking tin:
01 Line an oblong, 27cm x 18cm baking pan with non stick baking paper.
Make cornflake crunch mixture:
02 Place all dry ingredients in a bowl.
03 Melt butter with honey and pour over dry ingredients. Mix well and spoon into the prepared, lined baking tin.
04 Bake in a moderate oven for 20 - 30 minutes. Leave to cool in the pan.
Make lemon icing:
05 Place all ingredients into a bowl and mix well to form a runny, smooth mixture.
06 Spoon all over the surface and leave to set. Lift out when cool and cut into slices. Store in an airtight container.

Notes

Some folk may find this biscuit too sweet with the lemon icing – my advice would be to either reduce the amount of sugar in the main mixture by half or enjoy without the icing.