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Ingredients
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| Base
- 185g Butter or Margarine
- 185g Self Raising Flour
- 90g Desiccated Coconut
- 90g Brown Sugar
Icing
- 90g Copha
- 125g Dark Cooking Chocolate
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Filling
- 60g Copha
- 315g Icing Sugar
- 60ml Milk
- 1 teaspoon Peppermint Essence
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You will need
A mixing bowl, a wooden spoon, a sifter and a Swiss roll tin (28cm X 18cm)
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Directions
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| Base
- Melt butter or margarine in a saucepan over a low heat
- Mix the dry ingredients (for the base only) in a mixing bowl
- Pour in melted butter and mix well
- Press mixture into a foil lined Swiss roll tin
- Prick base and bake at 180c for about 20 minutes
Filling
- Melt copha in a saucepan over a low heat
- Sift in the icing sugar and beat until smooth
- Stir in the milk and peppermint essence
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Icing
- Melt the copha and chocolate in the top of a double boiler over simmering water
Make-up
- Pour the filling over the base while it is still warm
- Chill to set
- Pour the chocolate icing over the slice and chill to set
- Cut into desired slice sizes
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