Wednesday

Chocolate Crunchies

gluten-free dairy-free

Ingredients:

2 cups gluten-free cornflakes
50g (2oz) dairy-free margarine
25g (1oz) granulated sugar
25g (1oz) cocoa powder
15ml (1 tablespoon) golden syrup
12 small paper bun cases


What to do:

  1. Fill a bun baking tray with 12 paper cases.
  2. Put the gluten-free cornflakes into a large bowl.
  3. Put the dairy-free margarine, golden syrup and sugar into a large non-stick pan.
  4. Heat very gently, stirring all the time with a wooden spoon, until melted.
  5. Remove from the heat.
  6. Add the cocoa powder and mix again.
  7. Cool for 5 minutes then pour the chocolate mixture over the bowl of gluten-free cornflakes.  Stir until all the cornflakes are covered with chocolate.
  8. Divide equally between the 12 bun cases.
  9. Leave to cool and set.  

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