I love this recipe for traditional Rice Krispie cakes. It’s a perfect low-cost treat for kids and a great last-minute ‘bake’ for school fairs and cake sales. It’s also a firm favourite with most adults I know.
Preparation time: 10 mins
Cooking time: zero (hurrah!)
Cooling time: 10 mins
Makes 16 more-ish treats
6oz (or 4 mugs full) of Rice Krispies
4tbsp golden syrup
1tbsp caster sugar
1. Lightly grease an 8 inch (22cm) square cake tin.
2. In a large pan, gently heat the golden syrup, sugar and butter until it comes to the boil. Boil for one minute stirringly constantly.
3. Remove the pan from the heat. Add a few drops of vanilla essence to the sugary mixture in the pan, pour in the rice krispies and stir the lot until the krispies are evenly coated.
4. Spoon the mixture into the cake tin and pat it down until it’s smooth and lightly compressed. Leave to cool for ten minutes then cut into squares with a sharp knife.
The cakes will last for a good few days in an airtight container.
As Masterchef’s Gregg Wallace would say, ‘I could eat the whole lot’!