Ingredients
- 3 Weet-Bix, very finely crushed
- 1 cup plain flour (130 g)
- 1/4 tsp salt
- 1/3 cup granulated sugar (80 g)
- 150 g margarine or vegan butter, very cold
To decorate:
- 40 g dark chocolate, melted
Method
Step 1
Preheat oven to 160°C (320°F). Lightly coat a 20 cm square tin with cooking oil spray, and line base and two sides of the pan with a strip of baking paper.Step 2
Crush Weet-Bix very well, or pulse in a processer or blender until fine. Tip Weet-Bix into a bowl with flour, salt, and sugar. Stir well.Step 3
Working quickly, add margarine and use fingertips to rub into the dry ingredients until well incorporated.Step 4
Transfer dough to the prepared pan, press into an even layer, and smooth surface. Score into 12 (2 x 6) bars. Use a fork to prick each bar three times.Step 5
Bake 40 – 45 minutes until shortbread is golden. Cool in pan 10 minutes, then use a sharp knife to carefully cut shortbread along score lines. Leave in pan a further 30 minutes to cool completely.Step 6
Use paper overhang to carefully remove shortbread from pan. Separate bars and drizzle with melted chocolate.