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
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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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.
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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.
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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.
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Pour icing over warm slice. Spread evenly. Sprinkle with Peppermint Crisps. Cool in pan.
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Serve cut into squares.
