Ingredients
Method
- Oven 180*C. In a food processor (or by hand crush) blitz the weet-bix biscuits fairly finely,
- Once the weet-bix are crushed add in the flour, brown sugar, baking powder and cocoa. Give a quick blitz to mix.
- Add to a large bowl the coconut and the weet-bix mix and stir.
- In a microwave bowl or jug add butter and golden syrup. Microwave on high for about 50-60 seconds or until melted. OR Can be stirred in a saucepan on stove top.
- Immediately add butter and syrup mix to the weet-bix bowl. Fold into mixture making sure it's well mixed from the bottom up. It's a fairly stiff mix.
- Spread and press down fairly firmly and evenly into a lined lamington tray (approx 34x24cm). Bake for 20-25 mins or until done.
- Blend the 1 tablespoon of cocoa with icing sugar and vanilla with enough boiling water to mix to icing consistency. Ice slice straight away and leave to cool totally in tray.
- Cut and serve.
Notes
The slice has to be cold to take out of tray or it will crack. I lift out of the tray carefully with the baking paper onto a board, then cut.
The reason I don't put the coconut in the processor is that the coconut to me is small enough I don't want it smaller but there is no reason you can't add it to the processor.
It's a fairly big mix halve it if need be.
You can use a little less margarine but only so much before it starts to crumble.
This slice freezes well in a sealed container.
Coconut oil works with this recipe instead of butter or margarine.
Double the baking powder to make it more cake like.
I pop in some chopped walnuts for something different.
1 comment
Made this slice today. It has a biscuit like texture. I did use only 1 cup of brown sugar & coconut oil. I agree that you really don’t want to change the wet mix, as the mixture needs it to combine.