Peppermint Slice
Base:
1 3/4 cups plain flour
1 tsp baking powder
1/2 cup brown sugar
180g melted butter
Filling:
60g Copha (vegetable shortening)
2 1/2 cups icing sugar
1 tsp peppermint essence
2 Tbsp cream
1 Tbsp milk
Topping:
185g dark chocolate
30g Copha
Preheat oven to 180c. Grease and line a 20cm x 30cm slice tin, with paper hanging over the long edges (to be used as a handle to lift out the slice later).
Sift the flour and baking powder into a bowl, add the brown sugar. Add the melted butter and combine. Press mixture into slice tin and bake for 20 minutes. Leave to cool.
Melt Copha, stir in the icing sugar, cream, milk and peppermint essence. Spread mixture over cooled base, then place in the refrigerator to set.
Melt chocolate and Copha for topping in a bowl over a simmering saucepan of water. Pour over peppermint layer and refrigerate until set.
Lift set slice out of the tin, and cut into 24 squares. Enjoy!