I lost my one of my favourite hens today… Daisy our Light Sussex passed away sitting in her fav spot in the run, it was totally unexpected, she was 4 😦
We seem to be having a time of it lately with our pets, on saturday evening our Birman cat Hovis had a mild siezure, so we are monitoring him closely, he seems to be fine now and back to his normal self.
I have 3 whole lovely relaxing days off work this week… sheer bliss!
I spent this morning cleaning out the chickens and I made these this afternoon 🙂
This is the original recipe… from a 1970’s Rice Krispie packet.
- 3 cups Rice Krispies
- 4 tbsp golden syrup
- 1 tbsp sugar
- 1 tbsp butter/marg
- few drops of vanilla or almond essence
Put syrup, sugar and butter/marg into a pan, melt and bring to the boil for 1 min (stirring).
Remove from heat, add essence and Krispies.
Mix well and pour into a greased 7″ square tin. Mark into squares and remove from the tin when cold.
Alternatively, divide mixture between 12 cake cases in a bun tin.
Put in the fridge to set.
Not suitable for freezing, but will keep for a few days in an air-tight tub.