Ingredients 1 1/2 cups Weet-Bix (or similar cereal) crushed
1 1/2 cups self-raising flour
1/2 cup caster sugar
1 egg, beaten
120g butter, melted
1 cup sultanas or cranberries
1 Tbsp lemon juice
3/4 cup icing sugar
Preheat the oven to 180C. Line a slice tray with baking paper. (Tray size used 26 X 16 cm)
Crush the Weet-bix in a large mixing bowl.
Crushing Weet-bix, perfect for little hands
Add flour, sugar and raisins. Combine.
Add melted butter and egg to the dry mix.
Combine all ingredients. Your mixture should be sticky but not overly wet. If it is too dry, add a little more melted butter.
Pour the mixture into the slice tray. Using a large metal spoon, firmly press the mixture into the tray until it is smooth. You can wet the spoon to stop the mixture from sticking to it. You needs to ensure that the slice is firmly packed, with no air bubbles.
Bake for 10-15 minutes or until lightly browned. Remove from oven and allow to cool.
In a small bowl, combine the lemon juice and icing mixture. Mix until you have a slightly runny consistency, then drizzle icing over the top of the slice.
Allow the slice to cool, then cut into bars or squares.
Store the slice in an air-tight container in the refridgerator. Alternatively, wrap individual portions in baking paper and freeze. Pop the frozen bars into a lunch box and they will be thawed in time for lunch or morning tea.