This is a classic, no-fuss Australian favorite. It features a crunchy, malty base made from Weet-Bix cereal and coconut, topped with a zesty, smooth lemon icing.
Ingredients
For the Base:
- 6 Weet-Bix biscuits, finely crushed.
- 1 cup plain flour (all-purpose flour).
- 1/2 cup brown sugar, firmly packed.
- 1/2 cup desiccated coconut.
- 125g butter, melted.
For the Lemon Icing:
- 1 1/2 cups icing sugar (powdered sugar), sifted.
- 1 tbsp butter, softened.
- 2 tbsp fresh lemon juice (adjust for consistency).
- Optional: 1 tsp lemon zest for extra tang.
Instructions
Step 1: Prepare the Base
- Preheat your oven to 180°C (350°F). Grease a 20cm square baking tin and line it with baking paper, leaving some overhang on the sides for easy removal.
- Crush the Weet-Bix biscuits into fine crumbs using your hands or a rolling pin in a sealed bag.
- Mix the crushed Weet-Bix, flour, brown sugar, and desiccated coconut in a large bowl until well combined.
- Pour the melted butter over the dry ingredients. Stir well until the mixture is evenly coated and looks like damp sand.
- Press the mixture firmly and evenly into the prepared tin using the back of a spoon or a flat-bottomed glass.
- Bake for 15–20 minutes or until the edges are lightly golden and the base is firm. Remove from the oven and let it cool completely in the tin.
Step 2: Make the Lemon Icing
- Combine the sifted icing sugar and softened butter in a medium bowl.
- Add the lemon juice one tablespoon at a time. Stir vigorously with a wooden spoon or whisk until the icing is smooth, glossy, and thick enough to spread.
- Tip: If it’s too thick, add a few more drops of juice; if too runny, add more icing sugar.
- Stir in the lemon zest if you want that extra “zing.”
Step 3: Assembly & Serving
- Spread the icing evenly over the cooled base using a spatula or the back of a spoon.
- Set the slice by placing it in the refrigerator for about 30 minutes until the icing is firm to the touch.
- Lift the slice out of the tin using the baking paper overhang.
- Slice into squares or rectangles using a sharp knife.
Pro Tip: For clean, professional-looking edges, dip your knife in hot water and wipe it dry between each cut!
