Categories: Desserts

Ingredients

• 90 g (2/3 cup) self raising flour
• 30 g (1/4 cup) cocoa powder
• 45 g (1/2 cup dessicated coconut
• 60 g (1/4 cup) sugar
• 140 g (4 1/2 oz) butter, melted
• 1 egg, lightly beaten
• Peppermint Filling
• 185 g (1 1/2 cups) icing (confectioners) sugar
• 2 tablespoons milk
• 1/2 teaspoon peppermint essence
• Chocolate Topping
• 185 g (6 oz) dark chocolate
• 1/2 tablespoon vegetable oil

Directions

1. Preheat oven to moderate 180 deg C (350 deg F).

2. Line a lightly greased tray with baking paper (18 × 28 cm; 7 × 11 inch).

3. Sift flour and cocoa into a bowl.

4. Stir in coconut and sugar, then add the melted butter and egg and mix well.

5. Press firmly into the tin. Bake for 15 minutes, press down with the back of a spoon and leave to cool.

6. To make the peppermint filling, sift the icing sugar into a bowl.

7. Stir in the milk and peppermint essence. Spread over base and chill for 5-10 minutes, or until firm.

8. To make the chocolate topping, put the chocolate and oil in a heatproof bowl and stir over a pan of barely simmering water until melted.

9. Spread the chocolate topping over the filling. Refrigerate the slice until the topping is firm.

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