Recetas De Libro

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!

Tenga cuidado con las vistas y con la miel, qué mañana le puede pasar a usted.