Hey guys, first of all, I am sorry for being so inactive lately, I’d like to call the busy card but actually, I’ve just fallen victim to the lazy bug. With the dull weather, the cold and post Christmas come down, I’ve not been feeling too motivated. Can you blame me?

Back to it now, and to begin, I am back with a treat for you all. I’m going to share my recipe for cornflake crispies. A childhood classic and a favourite for any sweet tooth. I hope you enjoy and this inspires you to test out the recipe for yourselves.

It’s late Sunday afternoon, it’s snowy and dull out. With little to do around home and not wanting to venture out with our baby, we looked for some easy entertainment that we could participate in together and keep a beady eye on Eleanor too (who watched us faff around with such interest)

(My wee Easter bunny**)

The answer was an easy bake recipe to mark the coming Easter period. Cornflake chocolate crispies, both homely and nostalgic for this cold and wet day.  Just the sugar fix needed to perk us up and brighten out spirits.

With the method so easy, we were certain there would be no risk of any kitchen drama, disagreement or even stabbing.. The recipe I have went with makes twelve crispies.

 

Ingredients:

100g cornflakes

100g chocolate (we opted for milk chocolate but you can choose what you please)

30g Raisins (optional extra)

Mini eggs to dress

50g butter

3 tbsp golden syrup

Cupcake cases

 

Method:

Melt the butter, chocolate and syrup in a saucepan on a low heat. Leave to cool.

Meanwhile, measure the cornflakes and raisins in a large mixing bowl and add to the chocolate mix. Mix well with a wooden spoon.

Lay out paper cases onto a muffin tray or any sort of baking tray variation. Spoon the crispie mix evenly into the paper cases.

At this stage we dressed with mini eggs but you can choose any sort of topping or none at all. Place in the fridge to cool until set.

Enjoy, Keren x