This wonderful recipe of Annette Syms is always a low sugar hit in our house. Just right for lunchboxes, or with a nice cup of tea.
INGREDIENTS
BASE
1 cup SR Flour 2 Weet-Bix crushed
¼ cup cocoa 2 Tbspn desiccated coconut
½ cup sugar 4 Tbspn (60g) Margarine, melted
2 Tbspn skim milk 1 egg (can use just the white to reduce fat further)
cooking spray
ICING
¾ cup icing sugar 1 Tbspn cocoa
1 tspn margarine 2-3 tspns skim milk
1 ½ tspns desiccated coconut (optional)
METHOD
Preheat oven 180 degrees fan forced. Base: Sift flour and cocoa into a large mixing bowl with crushed Weet-Bix, sugar and coconut. Add melted margarine to milk. Use a fork to beat egg into milk until combined. Pour into slice tin that has been coated with cooking spray. Use the palm of your hand to flatten and spread. Bake 35 mins. Icing: Sift icing sugar and cocoa into a small mixing bowl. Add margarine and milk, blend well. Spread over slice while base is still warm. Sprinkle coconut over top, leave to cool. Slice to serve. Makes 15 slices.
