Cornflake Squares
Cornflake Squares. A classic traybake with a crunchy cornflake and coconut base topped with tangy lemon icing and toasted coconut.
Ingredients
- 4 oz or 110g butter (1 stick)
- 3.5 oz or 100g sugar (½ cup)
- 4.5 oz or 125g plain flour/all-purpose flour (1 cup)
- 2 oz or 55g cornflakes, crushed (1 cup)
- 3 oz or 85g dessicated coconut (1 cup)
- 8 oz or 225g icing sugar/powdered sugar
- 2-3 tbsp lemon juice
- toasted coconut, to sprinkle on top
Instructions
- Preheat oven to 375F/190C.
- Melt the butter.
- Add all the other ingredients and mix well. (Told you it was easy!)
- Press into a tin. I used my 8inch/20cm square tin that I lined with baking parchment, which makes it so much easier to remove the traybake when it's cool.
- Bake for around 15 minutes. It was a little springy to touch and golden on top when it came out of the oven.
- While the base is cooling, make a thick white icing by mixing the icing sugar with 2-3 tbsp of lemon juice and spread over the base.
- And you're done! I strayed from the recipe here and topped the icing with some toasted coconut, but you can leave it plain if you prefer.