Ingredients
1 cup Weet-Bix
crushed
1 cup self-raising flour
(225g)
½ cup caster sugar
(115g)
1 cup sultanas
(170g)
120g butter
melted
2 tbsp lemon juice
1 cup icing sugar mixture
(230g)
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 slice tray
- 1 baking paper
- 1 mixing bowl
- 1 large metal spoon
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line the slice tray with baking paper and set aside.
- In a mixing bowl, combine the Weet-Bix, flour, sugar and sultanas.
- Melt butter and pour into the mixing bowl. Combine all ingredients until they just come together.
- Pour the mixture into the slice tray. Press down firmly with the large metal spoon until the mix is firmly packed into all the corners and smooth on the top.
- Bake for 15 mins or until lightly browned. Remove from the oven and set aside to cool.
- While the slice is cooling, combine the icing sugar mixture and just enough of the lemon juice to create a slightly runny icing, add a little extra water if needed to get the right consistency.
- Drizzle the icing over the slice. Once the slice is cool, cut into bar shapes.
Notes
Tip
In the morning I take a frozen slice out and put it straight into the lunch box – perfect by morning tea.
Storage
Weet-Bix slice freezes beautifully for up to 3 months. Individually wrap each of the bars in some wax paper (a little sticky tape on the back keeps it all neat) and freeze in a resealable bag.
