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Gluten Free Cereal Flake White Chocolate and Cranberry Crispy Cakes

Makes 15 crispy cakes

Children of all ages love the classic tea-time treat which is ideal for the snack tin and perfect for lunch boxes, picnics and parties. We combined white chocolate with cranberries although you could use milk or plain chocolate.

Free from Gluten, Egg, Soya, Wheat


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  1. Stand 15 fairy cake cases in the holes of the muffin trays.
  2. Break the chocolate into small pieces.
  3. Gently melt together the butter and golden syrup in a saucepan.
  4. Remove from the heat, add the white chocolate and leave for 3 minutes.
  5. Stir until smooth.
  6. Add the cereal flakes and dried cranberries and stir thoroughly.
  7. Divide the mixture between the prepared cake cases.
  8. Chill until set and store in an airtight tin.


saucepan, 2 x 12-hole muffin trays and 15 fairy cake cases

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