CHOCOLATE MINT SLICE

CHOCOLATE MINT SLICE image

Categories Dessert

Yield 16 wedges

Number Of Ingredients 13

Ingredients

60g butter, softened
¼ cup (55g) firmly packed brown sugar
1½ tablespoons castor sugar
2 tablespoons milk
¾ (110g) self-raising flour
1 tablespoon cocoa powder
pinch salt
2 cups (300g) icing sugar mixture
1-2 tablespoons boiling water or hot milk
30g butter, softened
a few drops peppermint essence, or to taste
150g dark chocolate, melted
½ teaspoon vegetable oil

Steps:

Preheat oven to 200°C or 180°C fan-forced. Grease a 22cm springform cake tin. Beat butter and sugars together until pale and fluffy. Stir in milk, flour, cocoa powder and salt. Lightly grease hands and press mixture into base of prepared tin. Bake in preheated oven 12 minutes or until firm to touch. Remove from oven and cool in tin. Make the peppermint centre: using a wooden spoon beat the icing sugar with the water and butter until desired consistency is reached. Add peppermint essence to taste. Spread over cooled biscuit base and refrigerate until set. Meanwhile melt chocolate and stir in vegetable oil; spread thinly over peppermint layer using a palette knife. Refrigerate until set. Cut into thin wedges or squares to serve.

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