Cornflake Slices with Jam and Coconut
Cornflake slices combine cornflakes and coconut with a jammy centre. They are rustic yet utterly irresistible. These cornflake bars make a great alternative to flapjack.
- 275 g Butter
- 2½ tablespoon Golden syrup or honey/ corn syrup
- 100 g Caster sugar
- 100 g Desiccated coconut
- 100 g Crushed cornflakes
- 200 g Plain flour all-purpose
- ¼ teaspoon Salt
- 4-5 tablespoon Raspberry jam
Preheat oven to 180C/ 350F/ GM 4 and grease and line the baking tin (8x8-inch/ 20x20cm) with baking parchment
Put the cornflakes into a bowl and use your hands to crush them into small pieces then add the flour, sugar, coconut and salt to the bowl and mix well
Melt the butter and golden syrup together in a large saucepan over a low heat
When melted, tip the dry ingredients in and mix with a wooden spoon
Turn just under half of the mix into the prepared baking tin, press down firmly with the back of a spoon to create a flat layer reaching to the edges of the tin. Top with the jam spreading it almost to the edge
Dollop spoonfuls of the remaining mix over the top, spread out using the back of a fork (or spoon) to ensure it reaches to the edges of the pan and covers the jam entirely
Bake for 20-25 minutes until golden. Take out of the oven and score slices with a sharp knife then let cool completely before cutting properly
Making them vegan and/ or Gluten-free
Butter is clearly not a vegan-friendly product but, of course, it is easily substituted with a vegan block butter alternative.
However, many brands of cornflakes (including Kellogg's) often contain vitamin D derived from lanolin, (sheep wool grease). You can try using a vegan-friendly alternative.
Similarly, some cornflakes (Kellogg's included) are wheat-free but contain barley, which can trigger a reaction in gluten-sensitive people. It would be best to find a guaranteed gluten-free cornflake instead if needing to make gluten-free bars.
Whole Earth cornflakes are both gluten-free and vegan.
Although I would expect a vegan/ gluten-free cornflake substitution to work, please bear in mind that I have not tested the recipe using such a product. If you do try this, I would be keen to hear how you get along and which brand you found and enjoyed.
I have found that using a glass jar with a clip-top lid (like a Kilner jar) keeps all bars and cookies exceedingly fresh. When stored like this these cornflake slices will stay fresh for up to 5 days. If you do not have such a jar it is worth wrapping the bars in foil before storing in an alternative airtight container.
These bars can also be frozen for up to 2 months. Simply let thaw for several hours on the countertop when required.
- For the best results use digital scales to weigh out your ingredients. It's a far more accurate method of measuring ingredients than cups
- To minimise the crumbling, crush the cornflakes well to ensure the bars hold together rather than breaking up too much when cut (a little crumbling is to be expected though)
- Work quickly when spreading the mixture into the tin as it will stiffen if allowed to cool too much
- But take the time to spread the final layer of the mixture over the jam completely to stop it bubbling up and leaking at the edges
- Never cut into slices before the bake has fully cooled as it will likely cause the bars to crumble
- Raspberry is a lovely classic combination with the coconut but blackberry, cherry, plum and apricot are all good contenders too. Marmalade would also be a tasty alternative in these cornflake slices.
Calories: 450kcal | Carbohydrates: 46g | Protein: 4g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 334mg | Potassium: 105mg | Fiber: 3g | Sugar: 20g | Vitamin A: 866IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 4mg