INGREDIENTS
| Original Recipe | Savoury Coconut Recipe | Savoury Lemon Slice |
| 125 g butter ¼ cup sugar 3 tablespoon honey 1 teaspoon vanilla ?? 5 cups rice bubbles |
135 g butter ¼ cup Desiccated Coconut 5 cups rice bubbles |
125 g butter Rind of 1 Lemon Juice of 1 Lemon 5 cups rice bubbles |
INSTRUCTIONS
1 Start by lining a square / rectangular cake tin with baking paper. The tin I use is approximately 20 cm x 25 cm.
2 Melt the honey, butter and sugar in a saucepan over a medium heat.
2A For the Savory Slice just melt the butter.
3 Let the mixture come to the boil, you will want to boil it for about 3 minutes.
4 You will know when it is ready as the colour will change to a light caramel, and the mixture will begin to thicken, it is perfect when you can run a wooden spoon through it and you are able to create a channel that holds for a few seconds (there is an image up above that shows this.
5 Remove from the heat and stir through the vanilla, it will bubble a bit when you do this.
5A for the Savory Slice, Mix Coconut and Rice Bubbles together.
6 Add the rice bubbles.
7 Stir until well combined.
8 Tip the mix into the lined cake tin and press it down to cover the base of the tin evenly. I use a rubber spatula to do this.
9 Refrigerate until solid I find 30-60 mins is sufficient.
10 Slice into pieces and enjoy.
11 Once hardened it will keep in an air tight container at room temperature.
