Lemon and sultana slice
(at time of publication)
- 6 Weet-Bix, crushed
- 1 ⅓ cups flour
- ½ cup desiccated coconut
- ½ cup castor sugar
- ½ cup sultanasgolden raisinsX, roughly chopped
- 125g reduced-fat spread, melted
- ⅓ cup icingfrostingX sugar
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
1 Preheat oven to 160°C. Line an 18cm x 28cm slice tin with 1 sheet of baking paper, leaving a 2cm overhang at long sides.
2 Place crushed Weet-Bix, flour, coconut, sugar, sultanas and spread in a large bowl with 1/4 cup water. Stir to combine. Press slice mixture evenly into prepared tin.
3 Bake for 15-18 minutes or until light golden. Remove slice from oven. Leave to cool completely.
4 Mix icing sugar and lemon juice in a small bowl until icing reaches drizzling consistency.
5 Drizzle cooled slice with icing and sprinkle with lemon zest. Cut slice in 15 squares.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 2g
Instead of lemon juice and zest, use the zest and juice of a lime or orange.
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