Chocolate Peppermint Slice

Name: Chocolate Peppermint Slice
Ingredients: Base; 2/3 cup self raising flour; 1/4 cup cocoa; 1/2 cup desiccated coconut; 1/4 cup sugar; 140 g unsalted butter, melted; 1 egg, lightly beaten; Filling; 1 1/2 cups icing sugar, sifted; 30 g Copha, melted (white vegetable shortening); 2 tablespoons milk; 1/2 teaspoon peppermint extract; Chocolate topping; 185 g dark chocolate, chopped; 30 g Copha

15 ingredients

6 steps

Ingredients

Base
2/3 cup self raising flour
1/4 cup cocoa
1/2 cup desiccated coconut
1/4 cup sugar
140 g unsalted butter, melted
1 egg, lightly beaten
Filling
1 1/2 cups icing sugar, sifted
30 g Copha, melted (white vegetable shortening)
2 tablespoons milk
1/2 teaspoon peppermint extract
Chocolate topping
185 g dark chocolate, chopped
30 g Copha

Directions

1

Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
2

Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
3

Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
4

For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
5

For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
6

Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.