Remember that box of weetbix/ cement mix I was talking about way back when? Well, we are still going on it. They never appear to go stale, possibly because they taste kind of stale from the outset, so I’m using some more today to bring you this amazing (can’t believe it contains weetbix) lemon crunch slice. It’s delicious. Look I’ll be honest. It’s not 100% healthy, but having said that, it’s a sometimes food. So let’s sometimes together!
So, lemon slice has been something I’ve always loved, so I decided to play with the weetbix on the bench and make a lemon slice to hide them! This lemon slice has all the classic flavours of lemon slice, and a bit of extra crunchy from the weetbix in the base. You don’t need a food processor, or a blender to make these and if you’re not hiding the weetbix from the kids when making it…you can get them to crush up the weetbix for you.
I know, a lot of you are probably thinking I’ve lost my mind, I mean, there is sugar in the icing. Actual real sugar. But let’s pause for a sec. We eat a lot of healthy food. Like 9/10ths of what we eat is healthy…and everyone needs a treat now and then. The base of this is actually incredibly tasty on it’s own- so you could just stop there.
But the icing on lemon crunch slice is what makes it super yummy. So please, don’t hold it against me! The kids love it, I love it and I’m sure you will too! It’s perfect as an afternoon treat or a mum pick me up around 11 with a cup of coffee! It’s also a great dessert. Can you tell I’m trying to justify all the times I’ve eaten it?
Lemon crunch slice
Yield 24 pieces
This delicious lemony slice is perfect as a treat!
- 100 g butter
- 3 tbsp rice malt syrup
- 1 cup shredded coconut
- 1 cup weetbix- about 3 bars, crushed
- 1 cup rolled oats
- ¾ cup white plain flour
- 1 ½ tsp baking powder
- zest of one lemon
- 2 tbsp butter
- 1 cup icing sugar, sifted
- zest of half a lemon
- 2 tbsps lemon juice
- desiccated coconut for topping
- Preheat oven to 180 degrees
- Combine the butter and rice malt syrup an heat until melted together.
- Combine all the dry ingredients in a bowl
- Add the butter and rice malt syrup and mix well.
- Press into the base of a square cake tin (20 by 20cm)
- Bake for 20 minutes at 180 degrees.
- Allow to cool completely.
- Mix the butter and icing sugar together until smooth.
- Add the lemon zest and juice and mix together.
- Spread across the top and sprinkle with coconut.
- Allow to set before slicing into squares.
Cuisine modern australian