An oldie, but a goodie; weet-bix slice is so quick, so simple and you always have everything you need.
What you’ll need for the base:
3 Weet-Bix, crushed
1 ½ cups of self-raising flour
1 cup of desiccated coconut
½ cup brown sugar
150g butter or margarine, melted
What you’ll need for the icing:
¾ cup of icing sugar
2 tablespoons cocoa
1-2 tablespoons hot water
Coconut for sprinkling
Preheat your oven to 180°C. Combine all the dry ingredients together and once they’re all well mixed, pour in the melted margarine and mix everything until it’s all well combined and a deliciously addictive raw batter.
Line a tin (the same tin you use for brownies or any of the slices I’ve made in the past) with baking paper and press the batter into the tin. Make sure it goes right to each edge and each corner of the tin – even if it seems as though it’s getting a bit on the thin side.
Chuck it in the oven for about 25 minutes or until it’s a bit golden brown. Make sure it cools completely before you ice it – icing things when they’re hot is just not a good idea, don’t do it.
When you’re ready to make the icing, combine the icing sugar, cocoa and margarine and stir it together. It should be a thick paste. When it reaches that stage then pour in the boiling water and it will even out into the spreadable icing we all know and love. Spread it over the slice and then top it with coconut.
Then just chop them up into pieces as big as you like and try not to eat it all before you get to wherever you’re taking them. That’s the real challenge.