December is here! And to celebrate we’ve got some yummy Crispy cakes to make! A classic family favourite that we’ve given a winter twist by turning them into leaves! Plus we’ve popped ours onto wooden skewers so they have doubled up as a portable lolly to take-in be taken with you on a winters walk. Here’s how to make yours:
110g chocolate broken into squares
50g unsalted butter, cubed
50g Golden Syrup
75g breakfast cereal (we used hoops and rice pops)
Add the chocolate, butter and Lyle's Golden Syrup to a heatproof bowl and set it over a pan of simmering water for about 5 minutes.
Remove from the heat and then gently stir in the cereal until completely covered in chocolate.
Scoop the mixture into a lined baking tray then chill in the fridge for at least an hour.
Once set, carefully transfer to a clean surface, then carefully cut leaf shapes out of it. You should be able to get at least 4 Crispy Cake leafs out of the mixture.
To make ours extra “leaf” like we used black icing to create the veins in the leaves.