2 oz cornflakes
2 oz blanched almonds
2 egg whites
7 oz caster sugar
1 tbsp liquid honey
3 oz dessicated coconut
½ tsp almond essence
Arrange two oven shelves: one bottom, one centre. Pre-heat to 300°F.
Grease 2 baking sheets.
Place cornflakes in paper bag and crush with hands.
Chop almonds.
Place egg whites in clean, grease free bowl and whisk until stiff but not dry.
Fold in sugar with metal spoon.
Measure honey carefully, levelling off spoon with a knife,and making sure there is none on the underside of the spoon.
Fold into mixture with cornflakes, almonds, coconut and almond essence.
Pile heaped teaspoonful of mixture onto baking sheets, about 1" apart.
Bake for 20-25 mins until pale golden.
The lower tray will take 3-5 mins longer.
Remove and leave on rack to cool.