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Cranberry & Pistachio Weet-Bix Slice

Serves: 20
Prep: 10
Cook: 20

    Enjoy this fun and fruity holiday twist on the classic Weet-Bix slice!

    Ingredients

    • 5 Weet-Bix, crushed
    • 1 1/2 cups white self-raising flour (195g)
    • 1/3 cup desiccated coconut (30 g)
    • 1/3 cup dried cranberries (45 g)
    • 1/3 cup pistachios, roughly chopped (45 g)
    • 1/4 tsp salt
    • 180 g margarine
    • 1 cup caster sugar (200 g)
    • 1/4 cup orange juice, no added sugar (60 ml)
    Icing
    • 125 g light cream cheese, room temp
    • 1 Tbsp margarine, room temp (20 g)
    • 1/4 cup icing sugar (30 g)
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 Tbsp milk of choice, if needed

    Method

    1. Step 1

      Preheat oven to 180°C (355°F). Line base and two sides of a 20cm x 30cm slice tin with a strip of baking paper.

    2. Step 2

      In a large bowl, stir together Weet-Bix, flour, coconut, cranberries, pistachios, and salt.

    3. Step 3

      Melt margarine in a small saucepan or heat-proof bowl. Add sugar and orange juice, and whisk to combine. Add wet ingredients to dry and stir until no streaks of flour remain.

    4. Step 4

      Transfer mixture to prepared tin, and smooth surface.

    5. Step 5

      Bake 18 - 22 minutes until puffed in the centre and golden on the edges. Cool in tin 20 mins, then transfer to a rack to cool completely.

    6. Step 6

      To make icing, combine cream cheese and margarine in a small bowl. Stir vigorously with a spoon until very smooth. Add icing sugar and spices and stir again. If desired, add milk 1 tsp at a time, until desired consistency is reached. Spread icing over cooled slice. Sprinkle with extra cranberry slivers and pistachios to decorate, if desired. Cut into 20 pieces to serve

    Tips

    • Store extra slice in a sealed container in the fridge.

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