This recipe called out to me to make it. I had gluten free Weet Bix stored in the freezer as I didn’t use the full packet for Rum Balls at Christmas. I had a handful of ‘Little Gems’ tucked away waiting to be used. And the rest of the ingredients are standard pantry items.
The recipe was a ‘gluten’ recipe but with minor substitutions and adjustments eg gluten free Weet Bix, gluten free Cocoa powder, gluten free icing sugar and gluten free decorations, the rest was easy.
12 gluten free Weet Bix, crushed*
3/4 cup brown sugar
1/2 cup desiccated coconut
1/4 cup cocoa powder, sifted
200 g butter, melted
1 egg, lightly beaten
colourful gluten free sprinkles, confetti, decorations
2 1/4 cups gf icing sugar
1/3 cup cocoa powder
30 g butter, finely chopped allow to soften
1/4 cup boiling water
Preheat oven to moderate, 180 C (160C fan forced). Line with baking paper, a 18 x 28 cm slice pan.
In a bowl, combine crushed weet bix, sugar, coconut and cocoa. Mix well.
Add butter and egg and mix until combined.
Press mixture firmly into pan.
Bake for 15 – 20 minutes until firm to touch.
In a bowl, sift icing sugar and cocoa. Add butter, then boiling water and stir until smooth.
Using a bread and butter knife (non serrated edge blade), spread icing over warm slice. Sprinkle with decorations. Chill 2 hours or until firm before cutting into squares or rectangles. Store in an airtight container.
* I am not sure exactly how many Weet Bix I used as I had crushed and stored them before freezing and forgot to label the number in the freezer bag. If mixture is too wet, add another Weet Bix.
(from Woman’s Day …. Preparation: Domenica Reddje)