Choc-Drizzle Shortbread Bars
Prep
10 min
Cook
45 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
45 min
Serves
12
Skill
BreakfastDairy and Lactose FreeLunchboxEntertainingPicnics and SnacksSoy MilkHealth SnacksSo Good Almond and Coconut Milks
Super simple Weet-Bix shortbread bars have a classic crisp texture with a fun chocolate drizzle. Perfect for serving special guests at home, or gifting to friends and family.
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
Nutrition per serving
688 kJ
energy kj
2 g
protein
3 g
saturated fat
0.9 g
dietary fibre
19 g
carbohydrate
8 g
sugars
101 mg
sodium
Method
- 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.
- 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.
- Working quickly, add margarine and use fingertips to rub into the dry ingredients until well incorporated.
- 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.
- 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.
- Use paper overhang to carefully remove shortbread from pan. Separate bars and drizzle with melted chocolate.
Tips
Shortbread can instead be scored into 18 (3 x 6) bars or 24 (4 x 6) bites.
- 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
Nutrition per serving
688 kJ
energy kj
2 g
protein
3 g
saturated fat
0.9 g
dietary fibre
19 g
carbohydrate
8 g
sugars
101 mg
sodium
- 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.
- 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.
- Working quickly, add margarine and use fingertips to rub into the dry ingredients until well incorporated.
- 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.
- 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.
- Use paper overhang to carefully remove shortbread from pan. Separate bars and drizzle with melted chocolate.
Tips
Shortbread can instead be scored into 18 (3 x 6) bars or 24 (4 x 6) bites.