Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 939.22 Kcal (3932 kJ) | ||
| Calories from fat | 317.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.3g | 54% | |
|---|---|---|---|
| Cholesterol | 51.53mg | 17% | |
| Sodium | 414.86mg | 17% | |
| Potassium | 443.15mg | 9% | |
| Total Carbs | 144.98g | 48% | |
| Sugars | 70.47g | 282% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 12.06g | 24% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 7.9mg | 44% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 436.18 Kcal (1826 kJ) | ||
| Calories from fat | 147.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.39g | 54% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 17% | |
| Sodium | 192.66mg | 17% | |
| Potassium | 205.8mg | 9% | |
| Total Carbs | 67.33g | 48% | |
| Sugars | 32.73g | 282% | |
| Dietary Fiber | 2.39g | 21% | |
| Protein | 5.6g | 24% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 3.7mg | 44% | |
| Calcium | 48.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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