Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted (or Olivani Spread)
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
- 25g butter, cubed (or Olivani Spread)
- 2 Tbsp boiling water
Additional tips
- Store in an airtight container at room temperature for up to a week.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
418
What did you think of this recipe?
Anne Thomson
Love your recipe for the weetbix slice,
5
Brenda McCartney
Excellent a real favorite thank you
5
AUNTY
I always get amazing compliments about our weetbix slice so we make it every occasion highly reccomend. Sooo good.
5
Rachel
Best recipe for Weetbix slice! A family favorite 🙌🏼
5
Mary
Yummy 😋
5
Not telling
This was absolutely disgusting all I can taste is weetbix and it needs longer in the oven do not try I wish u could give it a 0
1
Wendy
I don't buy or use white sugar...can brown sugar be used instead?
1
OMG YUMMY
A taste of pure heaven 🤤
4
Julie
Super nice 😊
5
Maria
I love it loved this recipe since way back would recommend for the kids to make it all the time
5
Method
Preheat oven to 180°C fan bake. Line a slice tin (approximately 18cm x 28cm) with baking paper.
Place Weetbix, flour, Chelsea White Sugar, cocoa powder and baking powder in a large bowl. Mix to combine, then make a well in the centre. Add the melted butter and vanilla essence. Mix together, then press into prepared tin.
Bake for 10 minutes, until slice is cooked but still soft to touch in the centre. Ice while hot.
Icing
Mix Chelsea Icing Sugar, coconut and cocoa powder together in a bowl. Add butter, then gradually add enough hot water to melt butter, blending to form a spreadable icing.
Spread over slice while hot and decorate with extra coconut. Cut into squares once cooled a little.
Additional tips
- Store in an airtight container at room temperature for up to a week.
Frequently asked questions
I don’t like coconut, can I leave it out of Weetbix slice?
Yes, this slice still works without coconut (you may need to reduce the quantity of water in the icing slightly).
Can I make Weetbix slice gluten free?
Yes! Use gluten-free Weetbix and swap the flour for gluten-free flour.
Can I freeze Weetbix slice?
Yes, this slice freezes well. Wrap individual portions in clingfilm and freeze in an airtight container for up to 3 months. Great for adding to school lunchboxes!
What other ingredients can I add to Weetbix Slice?
Try adding dried fruit to the base - sultanas, cranberries or chopped dried apricots all work well. For an extra crunchy topping, decorate with toasted chopped walnuts or sliced almonds instead of coconut.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
418
What did you think of this recipe?
Anne Thomson
Love your recipe for the weetbix slice,
5
Brenda McCartney
Excellent a real favorite thank you
5
AUNTY
I always get amazing compliments about our weetbix slice so we make it every occasion highly reccomend. Sooo good.
5
Rachel
Best recipe for Weetbix slice! A family favorite 🙌🏼
5
Mary
Yummy 😋
5
Not telling
This was absolutely disgusting all I can taste is weetbix and it needs longer in the oven do not try I wish u could give it a 0
1
Wendy
I don't buy or use white sugar...can brown sugar be used instead?
1
OMG YUMMY
A taste of pure heaven 🤤
4
Julie
Super nice 😊
5
Maria
I love it loved this recipe since way back would recommend for the kids to make it all the time
5
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ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
BASE
- 100g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Edmonds Self Raising Flour (75g)
- ½ cup Edmonds Standard Grade Flour (75g)
- ⅔ cup desiccated coconut (67g)
FILLING
- 100g butter (or Olivani Spread)
- ⅓ cup Chelsea Soft Brown Sugar (67g)
- 2 Tbsp Chelsea Golden Syrup
- 400g can sweetened condensed milk
TOPPING
- 180g dark or milk chocolate
- 1 Tbsp vegetable oil
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp ground ginger
Ginger Icing
- 125g butter (or Olivani Spread)
- 1 ¼ cups Chelsea Icing Sugar (188g)
- 3 Tbsp Chelsea Golden Syrup
- 4 tsp ground ginger
ingredients
- ½ cup Chelsea Caster Sugar (113g)
- 100g butter (or Olivani Spread)
- 1 egg
- 2 Tbsp cocoa powder
- ½ tsp vanilla essence
- 250g packet round wine biscuits, crushed
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 1 Tbsp butter, softened (or Olivani Spread)
- 2-3 Tbsp boiling water
ingredients
- 200g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
Caramel
- 395g tin sweetened condensed milk
- 100g butter (or Olivani Spread)
- 2 Tbsp Chelsea Golden Syrup
ingredients
- 125g butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Chelsea Caster Sugar (225g)
- ½ cup lemon juice (125ml)
- 1 Tbsp grated lemon rind
- 2 Tbsp Edmonds Custard Powder
- ½ tsp Edmonds Baking Powder
- 3 eggs
ingredients
Base
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted (or Olivani Spread)
Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
- 50g butter (or Olivani Spread)
Topping
- ½ cup thread coconut
- ½ cup rolled oats
- ½ cup Chelsea Soft Brown Sugar
- 30g butter (or Olivani Spread)
ingredients
- 2 ½ Weet-Bix, crushed
- 1 cup coconut
- 1 tsp Edmonds Baking Powder
- 150 grams butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour
- ¾ cup Chelsea White Sugar
- 1 heaped Tbsp cocoa
- Additional coconut to sprinkle on top
ingredients
Base
- 1 cup Edmonds Standard Grade Flour
- ½ cup desiccated coconut
- ½ cup Chelsea Soft Brown Sugar
- 125g butter, melted (or Olivani Spread)
Filling
- 60g butter, extra (or Olivani Spread)
- ¼ cup Chelsea Golden Syrup (Tin)
- 1 X 400g can sweetened condensed milk
- 70g macadamia nuts, roughly chopped
Chocolate Topping
- 270g dark cooking chocolate finely chopped
- 3 tsp vegetable oil
ingredients
Base
- 125 grams butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
Filling
- 4 tsp gelatine
- 1 cup cold water (250ml)
- 1 cup Chelsea White Sugar (225g)
- 1 egg white
- 1 cup Chelsea Icing Sugar (150g)
Optional
- few drops of raspberry flavoured essence
- few drops of red food colouring
- desiccated coconut, to sprinkle
ingredients
- 1 cup dates, chopped
- 3 Tbsp melted butter (or Olivani Spread)
- 1 tsp baking powder
- 4 weetbix, crushed
- 1 cup Chelsea White Sugar
- 1 egg, beaten
- 1 cup self raising flour
- 1 cup boiling water
ingredients
- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 cup flour
- ½ tsp baking powder
- ½ cup coconut
- 1 cup crushed Weetbix
ingredients
- 1 cup Chelsea Golden Syrup
- 1 cup Chelsea White Sugar
- 1 ½ cups peanut butter
- 8 cups rice bubbles
- 1 cup dark chocolate chips
ingredients
- 150 g dark chocolate, chopped
- 125 g butter, chopped
- ⅔ cup Chelsea Caster Sugar
- 1 egg, lightly beaten
- ¾ cup plain flour
- ¼ cup self-raising flour, sifted
Rocky road
- 125 g mixed marshmallows, chopped
- ½ cup red glace cherries, halved
- ½ cup mixed unsalted nuts, roughly chopped
- ⅓ cup desiccated coconut
- 500 g milk chocolate, chopped, melted
ingredients
- 8 Weetbix, crushed
- 2 cups Chelsea White Sugar
- 2 cups sultanas (or your choice of fruit)
- 2 tsp baking soda
- 115g butter, softened
- 2 cups boiling water
- 2 eggs
- 2 cups self raising flour
ingredients
- 125g butter
- ¼ tin condensed milk
- 1 tablespoon Chelsea Golden Syrup
- 2 ½ tablespoons Chelsea Soft Brown Sugar
- 1 packet malt biscuits, crushed
- few drops vanilla essence
- walnuts, chopped (optional)
- chocolate for icing
ingredients
- 6 Weet-Bix (Crushed)
- 1 ½ cups Chelsea White Sugar
- 2 cups sultanas
- 600 mls milk
- 3 cups self raising flour
ingredients
- ½ cup cashew spread or peanut butter
- ⅓ cup Chelsea Demerara Sugar
- 2 tbs coconut oil
- 2 cups puffed rice
- ½ cup desiccated coconut
- ¼ cup walnuts, chopped
- 2 tbs cacao powder
ingredients
- 100g butter
- 100g Chelsea White Sugar
- 1 ½ Tbsp Chelsea Golden Syrup (tin)
- 3-5 cups of rice bubbles
- 200g white chocolate melts (optional)
- 2-3 drops food colouring (optional)
- Sprinkles (optional)
learn about baking
How to Choose SugarFor Baking?
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