Ingredients
For the slice
60 g Weetbix biscuits 4 pieces
180 g butter melted, sub with coconut oil
¼ cup brown sugar / 30 g
1 cup desiccated coconut / 85 g
1 cup self raising flour / 120 g / sub plain flour + 1 tsp baking powder
2 tbsp cocoa powder
For the icing
1 cup icing sugar / 120 g
1 1/2 tbsp cocoa powder, not drinking chocolate
1 tbsp milk
50 g butter, softened slightly
2 tbsp desiccated coconut to garnish
Method
Weetbix Slice Base
- Preheat the oven to 180C / 360F.
- Blend Weetbix biscuits in a blender until broken up into a fine powder. Transfer to a large bowl and mix in the remaining dry ingredients (self raising flour, sugar, desiccated coconut and cocoa powder).
- Pour in the melted butter and mix until well combined. Press the mixture out into a 24 x 24 cm (9 x 9 in) square pan lined with baking paper.
- Bake for 15 minutes, then remove from the oven and allow to cool down slightly while you make the icing. Tip: Leave the slice in the tin to avoid it crumbling as it cools. If you make the mistake of taking it out while too hot and it crumbles, use a spoon to press it back down while it’s still warm and you’ll be able to salvage it – no stress!
Chocolate Icing
- In a small bowl mix together the icing sugar, cocoa powder, butter and milk with a spoon. Tip: Add 1-2 tsp of extra milk or warm water as required to loosen the icing if you find it’s sticking to the spoon instead of the slice and it’s too hard to spread.
- Pour icing onto the still warm slice and spread out over the surface using the back of the spoon. Garnish with extra desiccated coconut. Pop into the fridge to cool for at least an hour (or overnight) before slicing. The firmer the slice, the easier it will be to cut without it crumbling!
