Chocolate Peppermint Slices Recipe
Ingredients
| Self raising flour | 6 Ounce | |
| Brown sugar | 3 Ounce | |
| Coconut | 6 Ounce, desiccated | |
| Butter | 6 Ounce | |
| Vegetable shortening | 1 Ounce | |
| Confectioner’s sugar | 6 Ounce | |
| 3 dessertspoons milk | ||
| 1/2 teaspoon peppermint essence | ||
| Vegetable shortening | 3 Ounce | |
| 2 oz. drinking chocolate | ||
Directions
Biscuit Layer Sift flour, mix dry ingredients together, melt butter and pour over dry ingredients; mix well.
Press into greased and lined 12 x 8 in. swiss roll tin, bake in moderate oven, Mark 4, 350°F., 20 minutes.
While still warm, top with Peppermint Icing.
Peppermint Icing Melt shortening over gentle heat.
Sift icing sugar into basin, add melted shortening, milk, and essence.
Mix well, spread over biscuit layer.
When cold top with Chocolate Icing.
Chocolate Icing Pour melted shortening over drinking chocolate and mix well.
Cool slightly, then pour evenly on top of Peppermint
Press into greased and lined 12 x 8 in. swiss roll tin, bake in moderate oven, Mark 4, 350°F., 20 minutes.
While still warm, top with Peppermint Icing.
Peppermint Icing Melt shortening over gentle heat.
Sift icing sugar into basin, add melted shortening, milk, and essence.
Mix well, spread over biscuit layer.
When cold top with Chocolate Icing.
Chocolate Icing Pour melted shortening over drinking chocolate and mix well.
Cool slightly, then pour evenly on top of Peppermint
Chef
