Chocolate Peppermint Slice
Ingredients:
1 ½ cups self raising flour
1 cup coconut
½ cup brown sugar
180g unsalted butter
Peppermint Layer:
360g sifted icing sugar
60g copha, melted
3 tablespoons milk
1 teaspoon peppermint essence
Chocolate Topping:
90g copha, melted
½ cup drinking chocolate powder
1 teaspoon instant coffee powder
Method:
Base:
Sift flour, mix dry ingredients together, melt butter and pour over dry ingredients; mix well.
Press into a greased and greased paper lined 30cm x 25cm swiss roll tin and bake in moderate oven 20 minutes.
While still warm, top with peppermint layer.
Peppermint Layer
Melt chopped copha over gentle heat.
Sift icing sugar into a bowl, add the melted copha, milk and essence.
Mix well, spread over biscuit layer.
When cold top with Chocolate topping.
Topping:
Pour melted copha over drinking chocolate and instant coffee powder and mix well.
Cool slightly, then pour evenly on top of Peppermint layer.
When set, cut into slices.
Makes approx. 36
