Difficulty | Serves 15 | Book 5
Method
Preheat oven 180°C fan forced.
- Base: Sift flour and cocoa into a large mixing bowl with crushed Weet-bix, sugar and coconut.
- Combine milk with melted margarine. Using a fork beat egg white into milk until combined, pour into flour and fold together.
- Spread mixture over the base of a slab tin (18cm x 28cm) that has been coated with cooking spray. Use the palm of your hand to flatten and spread. You may need to dip your hand into flour to avoid mixture sticking. Bake 35 minutes.
- Icing: Sift icing sugar and cocoa into a small mixing bowl. Add margarine and enough milk to get a spreadable consistence.
- Spread over slice while base is still warm. Sprinkle coconut over top (optional) leave to cool then cut into 15 slices.
Not suitable to be frozen.
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Dietitian's tip
Wow, I love the taste of chocolate. This is low in fat but also low on the nutrient front. Don’t go back for seconds and definitely a special occasion food.