Peppermint Crisp Coconut Slice Recipe

Peppermint Crisp Coconut Slice

It just doesn't get better than this - trust us! - by Mel Burge

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Slice can be made up to two days ahead. Keep in an airtight container at room temperature.

Ingredients

½ cup self-raising flour

½ cup plain flour

2 tablespoons cocoa powder

1 cup brown sugar, firmly packed

125g unsalted butter, melted

1 egg, lightly beaten

½ teaspoon natural peppermint extract

½ cup desiccated coconut

3 x 35g bars Peppermint Crisps, coarsely chopped

ICING

1 cup icing sugar mixture

2 tablespoons cocoa powder

25g unsalted butter, softened

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Sift combined flours and cocoa into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg and extract. Mix well. Stir in coconut. Press over base of prepared pan.
Cook in a moderate oven (180C) for about 20 minutes, or until firm to touch. Remove. Transfer pan to a wire rack. Stand for 10 minutes.
Meanwhile, to make icing, sift sugar and cocoa into a bowl. Add butter. Stir in about 1 ½ tablespoons hot water to form a smooth, thick consistency.
Pour icing over warm slice. Spread evenly. Sprinkle with Peppermint Crisps. Cool in pan.
Serve cut into squares.

Mel Burge

Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.