It most certainly is déjà vu.
Francesca, from Almost Italian, commented on my previous post by saying that she made a similar chocolate slice but hers included Vita Brits (Weet-Bix). Francesca’s comment got me thinking. Was the slice I remembered from my childhood the recipe from my sister, Vickie, or was it the one to which Francesca was referring? We never ate Vita Brits or Weet-Bix for breakfast in our house but I do remember finding them in the pantry and eating them with butter and jam. Were they left over after Mum had made this slice?
Francesca noted that her mum had been making the recipe since the 60’s. If my Mum was making it, it would have been the same time. I was certain these old recipes must be Women’s Weekly recipes so I went to Eat Your Books and did a search of my cookbook library. Alas, I got no hits. I couldn’t check my cookbooks directly as we are in different houses. I did, however, find the recipe Francesca was referring to on taste.com.au.
When Francesca posted the recipe, she was making it with her two beautiful granddaughters and commented how much the kids loved it and how easy it was for them to make. Francesca was responsible for meltng the butter and her grand daughters were responsible crunching up the Vita Brits and for the mixing. Sounds like perfect demarcation to me. The recipe on taste.com.au was classified under kid friendly. There is a theme happening here.
I decided to make Francesca’s recipe to do a compare and contrast. This recipe has the advantage, and disadvantage, of the inclusion of Weet-Bix or Vita Brits (wholewheat breakfast biscuits). The advantage is: the cereal adds a bit of nourishment to an otherwise very sweet, rich recipe. The disadvantage is: unless you are a regular consumer of Weet-Bix, you have to go out and buy them. The recipe uses three Weet-Bix. What am I going to do with the rest of the packet?
So… which recipe is best? They are, virtually, the same except, for the inclusion of the Weet-Bix. The addition of the Weet-Bix makes this slice crunchier and less rich than the recipe in my previous post. The icing on this slice (icing sugar and water) is also less rich (you could use whatever icing recipe you like).
The verdict? They both taste great. If you are making them for kids and have Weet-Bix in the house, I would probably go this recipe. The Weet-Bix extends the ingredients, adds a bit of nourishment and you don’t need to take out your mixer to make the icing.
If you are making them for grown ups, I would choose the previous recipe, simply because it is just that much richer. I prefer the recipe in my previous post and Maus prefers this one. Both are delicious and really worth making, especially if you have kids or grandkids who like helping out in the kitchen.
- 3 wholewheat breakfast biscuits, eg Weet-Bix or Vita Brits
- 1 cup (85g) desiccated coconut
- ½ cup (120g) caster sugar
- 1 cup (150g) self-raising flour
- 2 tbs* cocoa
- 150g butter
- 1 tsp vanilla essence
*These are 20 mil tablespoons
- Preheat your oven to 180°C. Line a 16 x 26cm baking pan with baking paper (a 20cm x 20cm pan is about the same size).
- Break up the cereal and place it into a mixing bowl with the coconut and the sugar.
- Sift the flour and cocoa together. Add to the bowl.
- Melt the butter and pour over dry ingredients. Add the vanilla essence. Mix well.
- Spoon mixture into prepared pan and press down firmly. I scored the slice before I baked it. I reckon this makes cutting the slice so much easier.
- Bake for 15 minutes in your preheated oven.
- Ice the slice whilst still hot. (I didn’t read this instruction until too late so the slice was cold when I iced it but it was fine.)
- 1 cup icing sugar
- 1 tbs* cocoa
- 2 tbs* hot water
Sift the icing sugar and cocoa into a small bowl. Add the water and stir well.