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From My Kitchen To Yours – keeping our heritage alive
Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Peppermint crisp or aero chocolate to complete
Method:
Preheat your oven at 180 degrees Celsius. Lightly grease a 20 x 20 centimetre square baking tin.
In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.
Add the egg. Mix well.
Add the coco powder and peppermint essence, stir to combine.
Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.
Press the dough evenly in the greased baking tin.
Lightly scrape the top of the dough with a fork for a rustic effect.
Bake in a preheated oven at 180 degrees Celsius for approximately 10 – 15 minutes.
Grate the chocolate over the cake immediately upon removal from the oven.
Allow to cool slightly before slicing into squares.
Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.
Allow to the biscuits to cool on a wire rack.
Makes 20 – 24 biscuit squares.
Enjoy!
