Weetbix Slice

Method13 steps · about 35 min

1. 1

   Step 1: Pre-heat oven to moderate (180 degrees celsius / 350 degrees fahrenheit, fan-forced).

2. 2

   Step 2: Grease a slice tin (approx 26 x 16 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.

3. 3

   Step 3: Crush weetbix (3 1/2) well into a bowl.

   Uses 3 1/2 Weetbix wheat cereal biscuits (or 50 g similar wheat cereal)

4. 4

   Step 4: Choose either the self-raising flour (150 g) or the plain flour sifted with two teaspoons baking powder. Add the chosen flour, brown sugar (115 g), base coconut and one teaspoon cocoa to the crushed cereal. Break up any brown-sugar lumps and stir to combine.

   Uses Crushed Weetbix cereal · 115 g brown sugar (source half cup) · 150 g self-raising flour (source one cup) · 90 g unsweetened desiccated coconut for base (source one cup) · 1 teaspoon cocoa powder for base · 1 cup plain/all-purpose flour only for self-raising-flour substitute · 2 teaspoons baking powder only with alternative plain flour

5. 5

   Step 5: Add melted butter (125 grams) to dry ingredients. Mix well.

   Uses Prepared dry cereal-base mixture · 125 grams butter, melted

6. 6

   Step 6: Press mixture into slice tin with hands and even the top surface out using the back of a spoon.

   Uses Prepared buttery cereal slice mixture

7. 7

   Step 7: Bake at 180°C fan-forced for twenty minutes. While it bakes, measure the icing ingredients and prepare the icing in the last few minutes so it is ready for the hot slice.

   Bake slice · 20 minUses Firmly pressed raw slice base

8. 8

   Step 8: While the twenty-minute bake runs, begin preparing the icing in the last few minutes before the slice is ready. The slice is iced hot from the oven.

9. 9

   Step 9: Place icing sugar/mixture and cocoa (1 1/2 tablespoons) into a bowl.

   Uses 280 g icing sugar or icing mixture (source two cups) · 1 1/2 tablespoons cocoa powder for icing

10. 10

    Step 10: Add melted butter (20 g) and 2 tablespoons of the boiling water to the icing sugar and stir to combine.

    Uses Prepared icing-sugar and icing-cocoa mixture · 20 g melted butter for icing (source one tablespoon) · 2 tablespoons boiling water for icing

11. 11

    Step 11: If necessary, add enough of the remaining tablespoon of boiling water to ensure the icing is soft enough to spread.

    Uses Prepared chocolate icing · Up to 1 tablespoon additional boiling water only if icing needs thinning

12. 12

    Step 12: Spread the icing over the slice while still hot. Sprinkle with additional coconut if desired.

    Uses Freshly baked hot Weetbix slice · Prepared spreadable chocolate icing · 2 teaspoons desiccated coconut (optional, for decorating)

13. 13

    Step 13: Allow to cool completely before lifting the slice whole from the tin using the baking paper. Cut into 24 pieces with a sharp knife.

    Uses Hot-iced Weetbix slice