Ginger Weet Bix Slice

Omit the ginger and have a plain weet bix slice.

Use gluten free flour and weet bix to make this a gluten free weetbix slice.


Ginger Weet Bix Slice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cakes, Slices & Breads
Servings 18 Squares


  • 1 1/2 cups Weet bix crumbs
  • 4 tablespoons Golden syrup or treacle
  • 100 grams Margerine
  • 3/4 cup Caster sugar
  • 1/2 cup Dessicated coconut
  • 3/4 cup Plain flour
  • 1 1/2 teaspoons Baking Powder
  • 3 teaspoons Ground ginger


  • Blitz weet bix (a boxed cereal biscuit) in a food processor or blender, measure 1 1/2 cups (approx 5-6 biscuits). Pour measured weet bix into a bowl adding the flour, coconut, ground ginger and baking powder. Mix.
  • In a saucepan add margerine, sugar and golden syrup, stir on a low heat until the sugar is dissolved.
  • Pour the margerine mix into the weet bix mix and stir until combined.
  • Firmly press the mixture into a lined slice tray (28 x18cm) and bake at 180*C for approx 17-20 minutes.
  • Leave the slice in the tray to cool on a wire rack. Mix up some thinnish *vanilla or *ginger icing then ice while still warm and let cool in the tray. Cut into squares and store in an air tight container about 3 days.


All measurements are approximate for icing as I don't really have a recipe, it's just what looks good.
*Ginger icing:-  3/4 cup icing sugar, 1/2 teaspoon ground ginger and enough hot water to make a thinnish paste.
*Vanilla icing:- As above omitting the ground ginger and putting in a touch of vanilla essence.
Can be frozen in an air tight container, to serve defrost squares for about 10-15 mins.


    • Andre on July 31, 2018 at 7:12 pm
    • Reply

    Hi, You do t say what to do with the three teaspoons of ginger. Good recipe though

    1. Hi Andre, I’m sorry I didn’t notice that you just add it to the dry ingredients with the flour and coconut. Cheers

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