I got this recipe from the side of my Weet-bix collectors tin years and years ago. An oldie but a goodie, this is a must have recipe for anybody with little people in their life. Made simply by combining some dry ingredients with some melted butter, sugar and golden syrup and then pressed into a slice tin and baked for 15 minutes – you really can’t get much simpler.
The chocolate icing finishes the slice off nicely and provides the perfect stage for some sprinkled 100’s and 1000’s or desiccated coconut on top to glam it up a bit.
weetbix slice
The perfect addition to a school lunchbox.
5 x weetbix, crushed up with your hands
1 + 1/2 cups of plain flour
3/4 cup of desiccated coconut
2 x teaspoons of baking powder
2 x tablespoons of cocoa
200 grams of butter
1 x cup of sugar
1 x tablespoon of golden syrup
1 x teaspoon of vanilla extract
for the icing
2 x cups of icing sugar
2 x tablespoons of cocoa
1 x heaped tablespoon of butter, softened
A splash or two of boiling water
100’s + 1000’s for decorating the slice or alternatively, a little extra coconut for sprinkling on top
- Preheat the oven to 180℃ (or 160℃ fan forced) and grease and line a 20cm x 30cm slice tin.
- Into a large mixing bowl add the crushed weetbix, flour, coconut, baking powder and cocoa and stir with a wooden spoon until combined.
- Now take a small saucepan and add the butter, sugar and golden syrup. Stir over a medium heat until all melted and combined.
- Stir in the vanilla extract.
- Pour the wet mixture over the dry ingredients and stir well.
- Spoon the mixture into the prepared cake tin, smoothing it out into an even layer with your hands.
- Bake for 15 minutes.
- Now to get on to making the icing. Simply add the icing sugar, cooca and butter to a mixing bowl and use a fork to combine. Add a splash or two of boiling water as you go to help it all come together and to get it to a nice very spreadable consistency.
- Cover the slice in the icing, spreading right to the corners. Add some sprinkles (or a dusting of coconut if preferred) and pop in the fridge to let set. Cut into squares to serve.
- Best kept in an airtight container. I keep mine in the fridge to have on hand for lunchboxes.
If you make this slice, I’d love to hear what you think. Please feel free to leave a comment below.
lo's kitchen 