Ingredients
- 225g/8oz plain chocolate, broken into pieces
- 2 tbsp golden syrup
- 50g/2oz butter
- 75g/3oz cornflakes
Preparation method
-
Line a 12-hole fairy cake tin with paper cases.
-
Melt the chocolate, golden syrup and butter in a
bowl set over a pan of gently simmering water, (do not let the base of
the bowl touch the water). Stir the mixture until smooth.
-
Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
-
Divide the mixture between the paper cases and Chill in the fridge
for 1 hour, or until completely set.
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