Baking Dessert

Miss Trixie's honey joy slice

Name: Miss Trixie's honey joy slice recipe
Yield: 16
Ingredients: 250g Essentials Unsalted Butter, softened; 225g brown sugar; 150g caster sugar; 2 large eggs, at room temperature; 450g plain flour; 5g bicarbonate of soda; 215g unsalted butter; 250g caster sugar; 75g honey; 145g corn flakes; 20.00 ml salt flakes

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by Alice Bennett

Author

Apr 09, 2025

"I feel like the ultimate debate in Australia is whether you were a chocolate crackle kid or a honey joy kid – rice puffs, cocoa, coconut and sugar held together with coconut shortening; or corn flakes and sugar held together with butter and honey, both served in cupcake papers. I was positively the former. And I think it was because I just didn’t get enough from the honey joy. I wanted more! This recipe was developed alongside my second-in-charge and right-hand woman, Katie, who I tasked with making a honey joy slice for a bake sale. We married our classic cookie dough with the honey joy mixture, inspired by the original Kellogg’s recipe, and added a good whack of salt. The result is arguably better that the original, and it’s a slice I want to see at every kids’ party from now on." – Alice Bennett, Miss Trixie Drinks Tea, Melbourne

You'll need to start this recipe at least 4 hours ahead, and you’ll need a 22cm square pan.

This is an edited extract from The Baker’s Book, edited by Ruby Goss, published by Murdoch Books, AUD$45.00. Photography by Rochelle Eagle, illustrations by Beci Orpin.

Cookie dough base

250g Woolworths Essentials Unsalted Butter, softened
225g brown sugar
⅔ cup (150g) caster sugar
2 large eggs, at room temperature
3 cups (450g) plain flour
1 tsp (5g) bicarb soda

Honey joy top

215g unsalted butter
250g caster sugar
75g honey
145g corn flakes
1 tbs salt flakes

Method

1.

Line a 22cm square pan with baking paper. Bring paper up the sides of pan with a slight overhang – this will make getting your slice out of the pan a breeze.
2.

For the cookie dough base, in a stand mixer fitted with the paddle attachment, beat the butter, sugars and a generous pinch of salt flakes on medium speed until pale and creamy, about 4 minutes. Add the eggs and beat until well combined. Using a wooden spoon, mix the flour and bicarb soda through until combined. Press dough into prepared pan and freeze for a minimum of 3 hours (I like to freeze mine overnight).
3.

Preheat oven to 180°C/160°C fan-forced.
4.

Bake the base for 30 minutes, or until edges are starting to turn slightly golden. Leave in pan to cool slightly. You’ll notice the base will rise, then collapse again – this is completely normal.
5.

Make the honey joy top while the base is baking. Melt butter with sugar and honey in a medium saucepan over medium heat until it starts to bubble and turn golden. Take pan off the heat, add corn flakes and 1 tbs salt flakes, then gently fold through (taking care not to break the corn flakes).
6.

Spread corn flake mixture on top of the cooked dough base and return to the 180°C/160°C fan-forced oven for a further 15 minutes. You want the corn flakes to have turned a luscious golden colour. Cool in pan for 30 minutes before taking out and slicing into squares or bars.