My new ginger slice recipe

I'm a lazy baker!  I hate dragging out the recipe books and wasting so much time just trying to find a recipe that has the ingredients I have in my pantry. 

I have a basic biscuit recipe that I use constantly but vary the ingredients to give the family variety that they demand.  Anyway I'm a very lazy baker!  I am sick of rolling biscuits.  I personally love the crunch of a good homemade biscuit but am tired of the amount of work and time they require.  So I've come up with a recipe that delivers crunch in a slice tin and when you cut it up you have a dozen and a half rectangular pieces that are very much like a biscuit.  I think so anyway. 

The recipe was developed by just chucking things in the Kitchenaid mixer and tweaking it until I was really happy with the result.  NO creaming of butter and sugar either!

Ginger Slice

3 weetbix (crush with your hands if you don't have a mixer or food processor)

1 cup of plain flour

1/2 cup of melted, unsalted butter

1/2 cup brown sugar

2 teaspoons of ground ginger (heaped spoonfuls in this house, we love ginger)

Place dry ingredients in mixer then add melted butter and mix till it starts to bind together, if it's a bit dry add a couple of teaspoons of water.

Press into a lined slice tin 20 x 28cm with a fork.  Bake at 180 degrees (lower if fan-forced) for 25-30 minutes.  Cool in tin and  ice with lemon icing while cooling, sprinkle with 1/4 cup of dessicated coconut.

Lemon icing - 1 cup of icing mixture, enough lemon juic to moisten and bit of hot water to make nice runny icing that is easy to spread over the slice.

Lift slice out with baking paper onto chopping board and cut into 18 rectangles with a big kitchen knife.

Another variation of this recipe my family enjoy is the good old chocolate slice.

Chocolate slice

3 weetbix

1 cup plain flour

1/2 cup melted, unsalted butter

1/2 cup of castor sugar

2 tablespoons of good cocoa

Place dry ingredients in mixer then add melted butter and mix till it starts to bind together, if a bit dry add a couple of teaspoons of water.

Press into a lined slice tin 20 x 28cm with a fork. Bake at 180 degrees (lower if fan-forced) for 25-30 minutes. Cool in tin and ice with chocolate icing while cooling, sprinkle with 1/4 cup of dessicated coconut.

Chocolate icing - 1 cup of icing mixture and 2 teaspoons of good cocoa and enough hot water to make a nice runny icing that is easy to spread over the slice.

Lift slice out with baking paper onto chopping board and cut into 18 rectangles with a big kitchen knife.

Stay tuned for more variations of this great slice recipe.  Perfect for the school lunchbox, it doesn't break easily and fits the little compartments of lunchboxes really well.  Enjoy!