Honey Weet-Bix Slice
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Easy - Medium
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45 mins
Our very own Capilano ode to the classic. Perfect for lunches, fetes and treating yourself mid-afternoon! It’s also beautiful for weekend picnics or parties.
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Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Creamed Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Creamed Honey
Smooth and creamy with bubbly sweetness, generations of Aussies have grown up with Capilano Creamed Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Feeling Hungry?
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-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Organic Raw Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yoghurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
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-
مستوى المهارة
سهلة - متوسطة
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مدة التحضير
15 دقيقة
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مدة الطهي
10 دقيقة
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الحصص
12
المكونات
القاعدة
- 5 حبات ويت بكس Weet-Bix، مفتت
- 1 ½ كوب دقيق عادي
- 2 ملعقة صغيرة باكينغ باودر
- نصف كوب جوز هند مجفف
- 360 غم (1 كوب) عسل كابيلانو الصافي
- 200 غم زبدة
- 1 ملعقة صغيرة مستخلص الفانيليا
التزيين
- 180 غم (نصف كوب) عسل كابيلانو أو عسل كريمي
- 120 غم زبدة باردة
- 1 ملعقة صغيرة مسحوق كاكاو (اختياري)
- يسخن الفرن إلى درجة 180 درجة مئوية (فرن مزود بمروحة). يُمزج الويت بيكس والدقيق والبيكنج باودر وجوز الهند المجفف في وعاء الخلط.
- يوضع العسل والزبدة في قدر ويُطهى المزيج مع التحريك على نار خفيفة حتى تذوب الزبدة مع العسل وتتجانس جيداً. يرفع عن النار ويُقلب مع خلاصة الفانيليا.
- يُسكب مزيج العسل والشوكولا في الوعاء مع مزيج الويت بيكس ويُمزجا معاً. انقل المزيج إلى طبق خَبز مبطن بقياس 20 سم × 30 سم واخبزه لمدة 18-20 دقيقة أو حتى يتماسك. توضع جانباً لتبرد كلياً.
- لعمل كريمة التزيين، ضع الزبدة الباردة والعسل في وعاء الخلاط أو استخدم مضرب يدوي للخلط حتى تصبح خفيفة ورقيقة، حوالي 8-10 دقائق. يوزع فوق الشريحة المبردة ويوضع في الثلاجة لمدة ساعة واحدة حتى يتماسك، ثم يقطع للتقديم.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- يسخن الفرن إلى درجة 180 درجة مئوية (فرن مزود بمروحة). يُمزج الويت بيكس والدقيق والبيكنج باودر وجوز الهند المجفف في وعاء الخلط.
- يوضع العسل والزبدة في قدر ويُطهى المزيج مع التحريك على نار خفيفة حتى تذوب الزبدة مع العسل وتتجانس جيداً. يرفع عن النار ويُقلب مع خلاصة الفانيليا.
- يُسكب مزيج العسل والشوكولا في الوعاء مع مزيج الويت بيكس ويُمزجا معاً. انقل المزيج إلى طبق خَبز مبطن بقياس 20 سم × 30 سم واخبزه لمدة 18-20 دقيقة أو حتى يتماسك. توضع جانباً لتبرد كلياً.
- لعمل كريمة التزيين، ضع الزبدة الباردة والعسل في وعاء الخلاط أو استخدم مضرب يدوي للخلط حتى تصبح خفيفة ورقيقة، حوالي 8-10 دقائق. يوزع فوق الشريحة المبردة ويوضع في الثلاجة لمدة ساعة واحدة حتى يتماسك، ثم يقطع للتقديم.
-
Recipe inspiration
- See all recipes
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Feeling Hungry?
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Macadamia Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Macadamia Honey
Floral, nutty and rich in caramel notes, Capilano Macadamia Honey is made by Aussie bees that have foraged the flowers of native Macadamia nut blossoms.
Discover a Premium Taste
This pure honey is a delight at breakfast on oats, muesli or bread, mixed into yoghurt or as a natural sweetener in cooking and drinks.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Organic Raw Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Organic Raw Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy - Medium
-
Prep Time
15 mins
-
Cooking Time
10 mins
-
Servings
12
Ingredients
Base
- 5 Weet-Bix, crushed
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¾ cup desiccated coconut
- 360g (1 cup) Capilano Pure Honey
- 200g butter
- 1 tsp vanilla extract
Icing
- 180g (½ cup) Capilano Pure Honey or Organic Raw Honey
- 120g cold butter
- 1 tsp cocoa powder (optional)
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yoghurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
- Place honey and butter into a saucepan and cook, stirring, over a low heat until the mixture is melted and well combined. Remove from heat and stir in vanilla extract.
- Pour the honey mixture into the bowl with the Weetbix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
- To make the icing, place cold butter, sifted cocoa powder (if using) and honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
-
Recipe inspiration
- See all recipes
