Base
- 5 Weet-Bix crushed
- 1½ cups plain flour
- 2 tsp baking powder
- 2 tbsp cocoa
- ¾ cup dessicated coconut
- 1 cup sugar
- 1 tbsp golden syrup
- 200g margarine
- 1 tsp vanilla essence
Icing
- 2 cups icing sugar, sifted
- 2 tbsp cocoa
- 1 tbsp margarine
- boiling water
1950's choc n’ roll slice
Serves: 20
Prep: 15
Cook: 15
Ingredients
Method
- Combine Weet-Bix, flour, baking powder, cocoa and coconut in a mixing bowl.
- Place sugar, golden syrup and margarine into a saucepan and simmer until sugar is dissolved.
- Add vanilla essence and blend together.
- Pour the liquid blend over dry ingredients and mix together.
- Press into a 20cm x 30cm lined baking dish.
- Bake in a moderate oven, 180°C, for 15 minutes or until firm. Remove from oven and cool.
- To make icing combine icing sugar, cocoa and margarine in a bowl. Gradually add boiling water mixing until desired thickness is reached.
- Spread icing over slice.
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