Fun facts about Weet-Bix:
1. Australian children use them to learn the points of a compass. Never Eat Soggy Weet-Bix. How does anyone else learn that??
2. They’re basically just little bricks of shredded wheat. I think most countries have their own version. They are not very exciting on their own.
3. I flat out refused to eat them for breakfast as a kid (see point 1 – I don’t like soggy cereal) unless dad smeared them with Nutella or strawberry jam and I ate them like crackers. Very dry, flavourless crackers. The only other exception was mum’s Weet-Bix slice.
4. Mum makes a few bloody good versions of a Weet-Bix slice – this is the one I like best.
– 3 Weet-Bix, crushed
– 1 cup desiccated coconut
– 1 cup self-raising flour
– finely grated zest of half a lemon
– 1/2 cup castor sugar
– 180g butter, melted
– 1 tsp vanilla extract
– 1 cup icing sugar
– juice of 1 lemon
– other half of the lemon’s zest
1. Pre-heat the oven to 180 C and line a 12 inch square tin with non-stick baking paper.
2. Combine the crushed Weet-Bix, coconut, flour, lemon zest and sugar in a large bowl.
3. Pour in the butter and vanilla, mix to combine.
4. Get the mixture into the tin and press it down firmly with your hands. Bake 15 minutes or until set. When it comes out of the oven, leave it in the tin while you make the icing.
5. Combine the icing sugar, lemon juice and zest, mix it up and add more icing sugar if it’s too runny/more lemon juice if too dry.
6. After the slice has had a chance to cool for 5 minutes, pour the icing on top and spread it over evenly. Let the slice cool completely in the tin, the take it out, slice into squares and enjoy!