Method

• 1.
  Preheat oven to 160°C. Grease a 20cm square cake pan, and line the base and sides with baking paper.
• 2.
  Place butter, sugar and golden syrup in a small saucepan over medium heat. Cook, stirring continuously, for 6-8 minutes until sugar has dissolved.
• 3.
  Place cornflakes and 1/4 cup (60g) buckwheat in a large heatproof bowl. Pour over golden syrup mixture and stir to coat well. Spoon mixture into prepared pan, pressing until compact. Scatter with remaining 1 tbs buckwheat. Bake for 20 minutes or until cornflakes are crispy.
• 4.
  Cool in pan, then slice, to serve.