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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Prep time estimated. Ingredients:
1 1/2 cups self-raising flour |
1 cup desiccated coconut |
1/2 cup brown sugar |
185 g butter |
1 cup icing sugar |
30 g solid white vegetable shortening |
1 1/2 tablespoons milk |
1/4 teaspoon peppermint extract |
90 g solid white vegetable shortening |
1/2 cup powdered drinking chocolate |
Directions:
1. Biscuit Layer Sift flour.
2. Mix dry ingredients together.
3. Melt Butter and pour over dry ingredients, mix well.
4. Press into greased and paper lined 30cm x 25cm swiss roll tin.
5. Bake in moderate (180C or 350F) oven for 20 minutes.
6. While warm top with peppermint icing.
7. Peppermint Icing Melt chopped shortening over gentle heat.
8. Sift icing sugar into basin.
9. Add melted shortening, milk and essence.
10. Mix well, spread over biscuit layer.
11. When cold top with Chocolate Icing.
12. Chocolate Icing Pour melted white shortening over powdered drinking chocolate and mix well.
13. Cool slightly, then pour evenly on top of peppermint icing.
14. Leave to set, then cut into slices to serve.
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