CFC

FILLS ABOUT THREE 400 ML (14 FL OZ) JARS

CFC = Corn Flake Crispy, great for adding to a whole bunch of dishes where a little crunch is needed. To own a little of this space and keep it iconically Australian, we went with the Honey Joys theme (an after-school treat in which Cornflakes are doused in honey and baked in paper cases), using our favourite local honey, Tasmanian prickly box.

150 g (5½ oz) butter

50 g (1¾ oz) prickly box honey, or other mildly fragrant honey

70 g (2½ oz) caster (superfine) sugar

200 g (7 oz) cornflakes

Preheat the oven to 170ºC (325ºC/Gas 3). Line a baking tray with baking paper.

Put the butter, honey and sugar in a saucepan over medium heat. Stir gently until the sugar dissolves; you can check by rubbing a little mixture between your fingers, feeling for the sugar grains.

Place the cornflakes in a bowl, add the honey mixture and toss until thoroughly coated.

Spread on the baking tray and bake for about 15 minutes, or until the flakes are a dark golden colour, moving them around a few times with a spatula, to stop the outside edges burning.

Remove from the oven and cool on the tray, before placing in airtight containers. The CFC will keep in the pantry for 2–3 weeks.