RECIPE: TANGY LEMON WEETBIX SQUARE

Updated: Jun 15

During our #KindnessFromHome campaign, Good Bitch Mary ran an awesome bake-along project with fellow volunteers on our Facebook page. She's shared the most popular recipe from all the amazing creations that were made, adapted from this Wellington Bakehouse recipe. Enjoy!

Base 150g butter 50g crushed Weetbix

260g flour

1 1/2 tsp baking powder 165g sugar 50g desiccated cocnut 2 tsp lemon zest 2 tsp lemon juice Icing 30g butter 2 tbsp lemon juice 200g icing sugar Coconut for sprinkling

  • Preheat the over to 180°C and line a shallow 8 inch square tin with baking paper and set aside.

  • In a large bowl, mix all the dry ingredients together and make a well in the centre.

  • Melt the butter and mix in the lemon juice and zest. Tip the lemony butter into the dry ingredients and mix well with a wooden spoon or your hands.

  • Press into prepared tin so it's smooth and even. Bake for about 30 minutes, turning halfway through. The slice should be golden on top and browned at the edges.

  • Let it cool in the tin for about ten minutes to set up and then carefully lift out onto a wire rack to cool completely.

  • Make the icing - beat all the ingredients together in a stand mixer or with a hand mixer until fluffy and smooth - about five minutes.

  • Once the slice is cold, ice with lemon icing, sprinkle with a little extra coconut and cut into squares.

  • Good Bitches Baking

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