I can’t believe how hot it was last week. A week of temperatures where the daily maximum is near or over 40 degrees is just nasty! We spent most of last week hibernating indoors during the day and watering our poor plants at night. We also put out lots of containers of water for the birds, lizards, and any other little critters, so that they could get a drink.
Everything was struggling, even butcherbirds that we don’t normally see, were down near the ground trying to keep cool. When it was really hot in the middle of the day the birds just sat next to the water so they could keep having a drink!
It was far too hot to do any baking during the heatwave. Thankfully I had just made a couple of loaves of our favourite bread before the worst of the heat kicked in.
Once it cooled back down though I soon felt the urge to do some baking. I decided to try out a recipe for Rocky Crunch Cakes that had been cut off a packet of Kellogg’s Crunchy Nut Corn Flakes a long time ago. It had been sitting in a book with other recipes we have collected, but this one had not been tried before now. After checking out the Kellogg’s website I found that the recipe can also be found here.
I decided to make these rocky crunch cakes because I was craving something different for breakfast. I normally have cereal just because it is easy and I am too lazy to cook a hot breakfast. So a pre-prepared cookie/cake sounded great and the fact that these crunch cakes are so easy to make was also a drawcard!
The hardest part of this recipe is creaming the butter and sugar – and that’s not hard if you use a mixer 😉
Once the butter and sugar are light and fluffy just add all the other ingredients and mix really well to get a stiff dough.
I used heaped dessertspoonful sized portions of dough and got 32 serves, but you could use a tablespoon instead if you want bigger crunch cakes (would make around 16). The original recipe actually says to use heaped teaspoonfuls but they would be just too small. I think that they meant to say heaped tablespoons because they suggest that the recipe makes 14.
- 110g of butter (softened to room temperature)
- ½ cup (120g) of sugar
- 1 ¾ cups (260g) of sifted plain flour
- ½ cup (90g) of sultanas
- 1 ½ cups (80g) of Kellogg’s Crunchy Nut Cornflakes
- 2 teaspoons of baking powder
- ¼ cup of milk
- Preheat oven to 180 °C (350 °F).
- Cream butter and sugar until it is light and fluffy.
- Add all of the remaining ingredients and mix thoroughly until the mixture comes together as a stiff dough.
- Place heaped dessertspoonfuls of the mixture onto a lined baking tray.
- Bake for around 15 minutes or until they are golden brown in colour.
- Allow to cool on the tray and then store in an airtight container.
I hope that you enjoy these as much as I do they are great for breakfast or as a light snack. I plugged all of the ingredients into My Fitness Pal and found that there was 82 calories in each crunch cake!
So you don’t have to feel too guilty for eating more than one 😉