Baker's delight

Relish time-honoured treats with delicious dishes from The Baker's Book, a newly curated collection of nostalgic recipes by bakers, for bakers

- Alice Bennett

Miss Trixie's Honey Joy Slice by Alice Bennett

MAKES 16

Cookie dough base

250g unsalted butter, softened

225g brown sugar

150g caster sugar

Generous pinch of sea salt flakes

2 eggs, at room temperature

450g plain flour

5g bicarbonate of soda

Honey joy top

215g unsalted butter

250g caster sugar

75g honey

145g cornflakes

10g sea salt flakes

1 Line your 22cm square brownie tin with baking paper. Be sure to bring the paper up the sides of the tin with a slight overhang. This will make getting your slice out of the tin a breeze.

2 For the cookie dough base, using a stand mixer with the paddle attachment, beat your butter, sugars and salt on medium speed until pale and creamy, about 4 minutes. Add the eggs and beat until well combined. Using a wooden spoon, mix your flour and bicarbonate of soda through until combined.

3 Press your dough into the prepared tin and freeze for a minimum of 3 hours (I like to freeze mine overnight).

4 Preheat your oven to 160°C (140°C fan-forced).

5 Bake the base for 25 minutes or until the edges are starting to turn slightly golden. Leave the dough in the tin to cool slightly. You'll notice that your base will rise and then collapse again - this is completely normal.

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

7 Pop the cornflake mixture on top of your cooked dough base and return to the oven for a further 15 minutes. You want your cornflakes to have turned a luscious golden colour.

8 Cool in the tin for 30 minutes before taking out and slicing into squares or bars.