Ingredients
Base
-
1 cup (150g) self-raising flour, sifted
-
1/3 cup (40g) cocoa, sifted
-
3/4 cup (75g) desiccated coconut
-
2/3 cup (80g) caster sugar
-
1 egg, lightly beaten
-
1 tsp Queen Organic Vanilla Extract
Peppermint Filling
-
2 1/3 cup (350g) icing sugar, sifted
-
60g copha, melted
-
1 tbsp (20ml) boiling water
-
1/2 tsp Queen Peppermint Extract
Chocolate Topping
-
200g dark cooking chocolate
-
1 tbsp vegetable oil
Method - Base
-
1
Preheat oven to 180C (fan-forced). Grease and line an 18x28cm slice tin with baking paper. Set aside.
-
2
Combine dry ingredients in a large bowl, mixing to combine. Add melted butter, egg, and Vanilla Extract and mix to form a dough.
-
3
Spread evenly into prepared tin and bake for 15 minutes. Set aside to cool completely.
Method - Peppermint Filling
-
1
Place icing sugar, melted copha, boiling water and Peppermint Extract in a bowl and stir to combine. Working quickly, spread over chilled base and refrigerate for 1 hour until firm.
Method - Chocolate Topping
-
1
Combine chocolate and vegetable oil in a microwave safe bowl and heat in 30 second bursts until melted. Allow to cool slightly before pouring over slice. Refrigerate until firm. Use a hot knife to cut into slices.
Comments & Reviews