This month’s recipe is shared with us by member Naci.
“My Mum used to help her sister cook for the shearers on a farm in the middle of nowhere,” Naci said. “It was a holiday for us kids but not for the cooks. This recipe I found in an old cookbook which came from the Boorowa School in New South Wales that Mum used a lot.
“The recipe had an asterisk next to it and the word ‘good’. It certainly was, as we got this a lot when we lived on a farm, also. The shearers loved their sweet treats with their cuppas and this was one they always looked for.”
Weet-Bix Slice
Slice:
- 1 cup of self raising flour
- 1 tablespoon cocoa
- 4 Weet-Bix (crushed)
- 1/2 cup coconut
- 1/2 cup brown sugar
- 40g butter (or 1 1/4 sticks-melted)
- 1 teaspoon vanilla essence
Icing:
- 1 cup icing sugar
- 1 tablespoon cocoa
- 1 tablespoon butter (melted)
- boiling water
In a bowl, sift flour and cocoa, add the Weet-Bix, coconut and sugar stir to combine. Add the melted butter and vanilla and mix well.
Press into a prepared lined slice tin. Preheat the oven to 180 degrees and bake the slice for 12 minutes. Place on a wire rack to cool completely.
Icing: In a bowl, sift icing sugar and cocoa, add melted butter with a little boiling water, a tablespoon at a time until icing is thick and spreadable.
Spread over the cool slice, when set cut into squares.
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- Caboolture Connect
