Description
Lemon Weet-Bix Slice is an easy Aussie bake with a buttery coconut Weet-Bix base and a tangy lemon icing poured on while the slice is still hot.
Ingredients
3 Weet-Bix biscuits, crushed
1 cup desiccated coconut
½ cup caster sugar
1 cup self-raising flour, sifted
Zest of 1 lemon, finely grated (juice reserved for the icing)
1 teaspoon vanilla extract
150 g salted butter, melted
1½ cups icing sugar mixture
Juice of the reserved lemon, added gradually
Extra desiccated coconut, for sprinkling
Instructions
1. Preheat the oven to 180°C, fan-forced.
2. Line a 27 x 17 cm slice pan with baking paper.
3. In a large bowl, crush the Weet-Bix, then add the coconut and caster sugar.
4. Sift in the self-raising flour and add the lemon zest, stirring to combine.
5. In a jug, combine the vanilla and melted butter, then pour into the dry ingredients and mix.
6. Spoon the mixture into the pan and press it down firmly.
7. Bake for about 15 minutes, until golden and cooked through.
8. While the base bakes, sift the icing sugar into a large bowl, then gradually stir in the reserved lemon juice until the icing is smooth and spreadable.
9. Pour the icing over the hot base and sprinkle with coconut.
10. Let the slice cool completely, then cut into small squares.
Notes
For a milder lemon flavor, use a little less lemon juice in the icing.
If using bottled lemon juice, start with 1 tablespoon and add to taste, up to 2 tablespoons.
Pour the icing over the base while it is still hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 18g
- Sodium: 63mg
- Fat: 11g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g