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Nonna’s Lemon Crunchie Slice by Food and Movement

Lemon Crunch Slice Recipe


  • 1 cup self raising flour
  • 5-6 weetbix crushed
  • 1 teaspoon vanilla essence
  •  ½ cup brown sugar
  • 3 tbsp shredded coconut
  • 125 g of melted butter or olive oil spread



  1. Grease and line a baking tray (about 23cm) preheat oven to 180C
  2. Add crushed weetbix, flour, brown sugar, coconut and vanilla to a bowl and combine.
  3. Make a well in the middle and add the melted spread or butter
  4. Spoon onto tray and use the back of a dessert spoon to press down.
  5. Bake at 180C fan forced for about 20-22 mins.
  6. Allow to cool before taking from tray.
  7. Add 1 cup of icing sugar to a bowl and stir in lemon juice slowly to achieve a reasonably sticky consistency. Top with shredded coconut.
  8. When icing has set slice into small pieces. (should make about 40-45 pieces!)



TIP: For extra zing lemon rind can be grated into the mixture before baking (but unfortunately it doesn’t count as a serve of fruit for the day!!)

1 reply
  1. Curt Tamaro
    Curt Tamaro says:

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