![]() ![]() Note: we used beautiful raw honey straight from Mt Kilcoy Bees. Pour in the melted butter and mix until well combined. Transfer to a large bowl and mix in the remaining dry ingredients ( self raising flour, sugar, desiccated coconut and cocoa powder ). We stored ours in the freezer and just pulled a piece out every few days to add to the lunchbox as a little treat. Blend Weetbix biscuits in a blender until broken up into a fine powder. Store this in an airtight container in the fridge. Cut into squares or fingers when the marshmallow is set.Spread this onto the cooled slice base and place in the fridge to set for a minimum of 2 hours.Keep whisking until soft peaks form – this took me about 12 minutes.As the mixture starts to thicken, add the vanilla and your colouring.It’s quite similar to other classic treats like chocolate concrete or Aussie crunch. Now we’re going to whisk the mixture, so you the appropriate beater for your mixer to start whisking What is Weetbix Slice Weetbix slice is a super easy, old fashioned slice recipe we grew up with in Australia.To a large mixing bowl add the melted butter, sugar and lemon zest. Add to boiled sugar mixture with lemon juice and stir well. Meanwhile, sprinkle gelatine over 1/2 cup water in a small bowl and leave for a couple of minutes to soften. Boil for 4 minutes, then remove from heat. Pour the cooled mixture into a cold mixing bowl Line a slice tin with baking paper and set aside. Place white sugar in a saucepan with 3/4 cup water.Whilst the mixture is cooling, put a glass or metal mixing bowl into the fridge.Turn up the heat to medium and simmer for 5 minutes.Stir over low heat until all the honey and gelatin have dissolved.Place water, gelatin and honey in a small saucepan.I use my fingers for this but you could also use the back of a soup spoon Pour the mixture into the tray, and press down firmly into the pan.Line a lamington tray with baking paper. ![]() Pour the butter mixture into your dry ingredients and stir until all the dry ingredients are now wet.Melt the butter, tahini and honey over medium heat until the tahini and honey as melted down into the butter.Add the flour, baking powder, coconut and buckwheat groats and mix until well combined.Just use your hands for this – it’s a great job for little hands Add colour you wish (note, I prefer not to use food colouring, so I blitzed about 10 blueberries into a puree).1 tblspn gelatin (I used Great Lakes – red container).1 cup Gluten Free Plain Flour (I used Orgran brand).I could of also called this slice, a weird muesli thing which is what our 6yo son called it when he was explaining what he had packed into his lunchbox on video – you can see that here. You see how I have highlighted the ‘ier’ in healthier, that’s because this is still a sometimes food – it still uses a fair amount of honey and is not something I would pop in the lunchbox everyday. Here is my Health ier Marshmallow Weetbix Slice. These days my family’s palate for sugar is much lower than it used to be and I knew the traditional recipe would be way to sweet, so I decided to ‘healthify’ (term my kids use when I change a recipe so it’s got more nutritional value) it. It brought back memories because my mum and nan used to make it when I was young. I have no idea how she managed to cut hers into neat squares without zillions of pieces of chocolate fractured on the top everywhere.Recently on Facebook I saw a post floating around the Kidspot page for Marshmallow Weetbix Slice. I used 1/2 t red food colouring and got wonderful soft pink marshmallow and I also melted 100g dark chocolate and spread it as thinly as possible on the top and before the chocolate hardened added some "hundreds & thousands" becuase this is the way my Gran used to make this. Beating the marshmallow took me at least 10-15 minutes with an electric beater, it didn't want to get peaky at all, but it did thicken up evenually ( as the hot water cooled and the gelatin kicked in I guess) so I poured it over the shortcake base and left it in the fridge to set better. This has done the trick :) I did encounter a few hiccups, first: I seem to have two sorts of sponge roll tins, one is about 1 inch smaller and deeper than the other, I used the smaller one and the marshmallow topping almost overflowed all of the sides so I will write this here to remind me to use the fractionally larger of the two next time. Jen, today was one of those cold winter days when I was at home from work sick, feeling rotten and longing to eat something sweet and familiar and comforting from my childhood.
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