INGREDIENTS
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115g (¾ cup) self raising flour
85g (½ cup) soft brown sugar
2 heaped teaspoons cocoa
powder
70g crushed cornflakes
115g (½ cup) margarine
225g (1½ cups) icing sugar
½ teaspoon of peppermint
essence
1½ tablespoons of water
A few drops of green food
colouring
200g melted chocolate
METHOD
1. 2. 3. 4. 5. 6. 7. 8. 9. Crush the cornflakes. We were lazy and blasted them in a food
processor.
Mix the cornflakes, the flour, brown sugar and cocoa powder
together.
Melt the margarine and mix it into the dry ingredients.
Spread it flat in a baking tin (the one we used was 24cm wide
by 24cm long) to make the biscuit base.
Cook at 180°C for 20 minutes, then leave to cool.
Mix the icing sugar, peppermint essence, green food colouring
and water.
Spread evenly across the biscuit base. We used two forks and
a bit of patience as the mixture is quite sticky!
Melt the chocolate in a bowl (we did this by putting it in the
microwave for 1½ minutes and giving it a good stir).
Use a knife to spread the chocolate evenly over the top.
10. Put in the fridge so that the chocolate sets.
Top tip:
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As the chocolate begins to set (about ten minutes in) we divided
up the slices by scoring deep marks into chocolate with a knife.
This made it much easier to cut them when the chocolate
hardened, and prevented the chocolatey top from shattering!
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