Last updated on October 8th, 2023 at 02:49 am
The Australian Weet-Bix squares recipe, a popular dessert in Australia, are made by baking ordinary morning cereal into a delicious new shape. These squares, made with Weet-Bix, chocolate, and coconut, are a crowd-pleaser at parties and a favorite of kids and adults alike because to their harmonious blend of tastes and textures. Weet-Bix squares are a popular breakfast cereal in Australia; in this article, we’ll show you how to make your own delicious batch at home.
For the Australian Weet-Bix squares recipe the Weet-Bix cereal should first be crushed into tiny crumbs. Crushing Weet-Bix may be done by putting them in a big ziplock bag and rolling them with a rolling pin, or by crumbling them with your hands. Crush the Weet-Bix until they are uniformly fine in texture, and then put them aside.
Medium-sized pot, moderate heat, regular stirring to prevent burning; chocolate of your choosing (dark, milk, or a mix). As soon as the chocolate has melted, take it from the fire and whisk in the crushed Weet-Bix until everything is uniformly covered.
Stir in a lot of dried coconut to the chocolate Weet-Bix, making sure it’s well distributed. The coconut makes the squares taste slightly sweeter and has a delightfully crunchy texture.
Prepare an 8-inch (20-centimeter) square baking pan by lining it with parchment paper and allowing it to overhang on two opposing edges. Press the Weet-Bix mixture firmly and evenly into the prepared pan using the back of a spoon or your hands.
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Put the pan in the fridge for at least two hours, or until the mixture has set and become hard to the touch, and then cover it with plastic wrap. The squares will keep their form better while being cut if they are chilled beforehand.
Using the overhanging parchment paper, gently remove the Weet-Bix squares from the pan and arrange them on a cutting board. Divide the squares into equal pieces using a sharp knife. To get uniformly sharp squares, clean the knife between each cut.
You may keep the Australian Weet-Bix squares in the fridge for up to a week, or you can put them in the freezer for extended storage. You can eat the squares cold or at room temperature, and either way is OK.
These Weet-Bix squares, originally from Australia, are a comforting treat that’s easy to make and tastes great. These squares are a delightful variation on a traditional Australian breakfast food, and they’re perfect for a party or as a treat to share with friends and family. Try out this Australian Weet-Bix squares recipe for yourself and see why these squares are such a hit Down Under. You’ll love the combination of chocolate and coconut.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Australian Weet-Bix Squares Recipe
1. It’s A Healthy Choice: Weet-Bix Squares are made using whole-grain wheat biscuits, which are a rich source of fiber and essential nutrients like iron, zinc, and magnesium. This makes it a perfect breakfast option for people who want to start their day on a healthy note.
2. Easy to Make: The recipe for Weet-Bix Squares is incredibly simple and requires only a handful of ingredients that are easily available in most kitchens. This makes it a popular choice among busy individuals who don’t have much time to spend in the kitchen.
3. Kid Favorite: Weet-Bix Squares are a hit with children, who love their crunchy texture and sweet taste. Parents can be happy knowing that they’re feeding their kids a healthy and wholesome snack that’s also tasty.
How To Make Our Australian Weet-Bix Squares Recipe
Ingredients (8 Servings)
4 Weet-Bix biscuits, crushed into fine crumbs
1 cup of self-raising flour
1/2 cup of brown sugar
1/2 cup of desiccated coconut
125g (1/2 cup) of unsalted butter, melted
1 egg, lightly beaten
1 teaspoon of vanilla extract
1. Preheat your oven to 180°C (350°F) and line a 20cm x 20cm square baking pan with parchment paper.
2. In a large mixing bowl, combine the crushed Weet-Bix biscuits, self-raising flour, brown sugar, and desiccated coconut. Mix well.
3. In a separate bowl, whisk together the melted butter, lightly beaten egg, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until everything is well combined and forms a sticky dough.
5. Press the dough into the prepared baking pan and smooth it out with a spatula.
6. Bake in the preheated oven for 20-25 minutes or until golden brown on top.
7. Remove from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, cut into 8 squares and serve.
Nutritional Information For the Australian Weet-Bix Squares Recipe
Saturated Fat: 11g
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
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Pots, Pans, and Cooking Equipment Needed for the Australian Weet-Bix Squares Recipe
Mixing bowls (1 large, 1 small)
Measuring cups and spoons
Square baking pan (20cm x 20cm)
Whisk or fork
Best Way to Store Leftovers From the Australian Weet-Bix Squares Recipe
To store leftover Weet-Bix Squares, let them cool completely before transferring them to an airtight container. They can be kept at room temperature for up to 2 days, or in the fridge for up to 5 days. To prevent them from sticking together, you can place a sheet of parchment paper between each square.
Substitutions For the Australian Weet-Bix Squares Recipe
Instead of Weet-Bix biscuits, you can use any other whole-grain wheat biscuits.
For a gluten-free version, use gluten-free self-raising flour and gluten-free biscuits.
If you don’t have brown sugar, you can use white sugar or coconut sugar.
Instead of desiccated coconut, you can use shredded coconut or omit it altogether.
Substitutions For the Vegetarian Australian Weet-Bix Squares Recipe
The recipe is already vegetarian. To make it vegan, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Tips and Tricks For Easier Creation
Make sure the Weet-Bix biscuits are crushed into fine crumbs to ensure an even texture.
Use a fork to whisk the wet ingredients together instead of a whisk for easier cleaning.
Line the baking pan with parchment paper to make it easier to remove the squares from the pan once they’re done baking.
Side Dishes and Desserts For the Australian Weet-Bix Squares Recipe
Fresh fruit salad
Coffee or tea
How To Serve the Australian Weet-Bix Squares Recipe
The Weet-Bix Squares can be served warm or at room temperature. They can be enjoyed on their own as a snack or served as part of a breakfast or brunch spread. You can also top them with whipped cream or ice cream for a delicious dessert.
FAQs About the Australian Weet-Bix Squares Recipe
Can I use regular flour instead of self-raising flour in the Australian Weet-Bix squares recipe?
No, self-raising flour is essential in this recipe as it contains baking powder and salt, which helps the squares rise and gives them a light texture. If you don’t have self-raising flour, you can make your own by mixing 1 cup of all-purpose flour with 1 and 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Can I use margarine instead of butter in the Weet-Bix Squares recipe?
Yes, you can use margarine instead of butter. However, butter gives the squares a richer flavor and a better texture. If you do use margarine, make sure it’s unsalted and at room temperature.
Can I freeze the Weet-Bix Squares?
Yes, you can freeze the squares. Let them cool completely, then wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They can be kept in the freezer for up to 3 months. To thaw, let them sit at room temperature for a few hours or in the fridge overnight.
Can I add chocolate chips or other mix-ins to the Australian Weet-Bix squares recipe?
Yes, you can add chocolate chips, raisins, or other mix-ins to the recipe to customize it to your liking. However, keep in mind that adding too many mix-ins can affect the texture of the squares.
Can I use a different type of biscuit besides Weet-Bix biscuits in the Australian Weet-Bix squares recipe?
Yes, you can use any other whole-grain wheat biscuits in place of Weet-Bix biscuits. However, keep in mind that the nutritional content and texture of the squares may vary depending on the type of biscuit used.
The Australian Weet-Bix squares recipe has quickly become one of my favorite breakfast treats. Not only is it easy to make and adjust to my tastes, but it’s also a healthy, filling breakfast that gives me energy for the day ahead.
One thing that makes the Australian Weet-Bix squares recipe stand out is how useful they are. You can change the basic recipe in many ways, like by adding chocolate chips, nuts, or even fresh fruit on top. This makes it a good choice for people who like to try new things or who live with picky eaters.
I also like how easy it is to make the recipe. It only takes a few minutes to put together and only needs a few simple ingredients. This makes it a great choice for busy mornings or for people who have never baked before. Plus, the final product is always tasty and satisfying.
I also like that Australian Weet-Bix squares recipe make me feel like I’m going back in time. For many Australians, Weet-Bix biscuits are a favorite treat from their childhood that remind them of happy times. Making the squares can be a way to connect with your roots and share a piece of Australian culture with others.
In general, I think the Australian Weet-Bix squares recipe is a good choice. If you want a healthy breakfast option, a snack that you can eat on the go, or a way to connect with your heritage, these squares will do the trick. I really think you should give them a try and try out different flavor combinations to find your favorite.
Australian Weet-Bix Squares
- Mixing bowls (1 large, 1 small)
- Measuring cups and spoons
- 8 inch Square baking pan
- Parchment paper
- Whisk or fork
- 4 Weet-Bix biscuits, crushed into fine crumbs
- 1 cup self-raising flour
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 1/2 cup of unsalted butter, melted
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- Preheat your oven to 350°F (180°C) and line a 8in x 8in square baking pan with parchment paper.
- In a large mixing bowl, combine the crushed Weet-Bix biscuits, self-raising flour, brown sugar, and desiccated coconut. Mix well.
- In a separate bowl, whisk together the melted butter, lightly beaten egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until everything is well combined and forms a sticky dough.
- Press the dough into the prepared baking pan and smooth it out with a spatula.
- Bake in the preheated oven for 20-25 minutes or until golden brown on top.
- Remove from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 8 squares and serve.
Tips and TricksMake sure the Weet-Bix biscuits are crushed into fine crumbs to ensure an even texture. Use a fork to whisk the wet ingredients together instead of a whisk for easier cleaning. Line the baking pan with parchment paper to make it easier to remove the squares from the pan once they're done baking.