Chocolate Mint Slice
"Posted by request from the Australian Women's Weekly 'Original Cookbook'. Prep time estimated"
photo by I'mPat
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
36 pieces
ingredients
-
Biscuit Layer
- 1 1⁄2 cups self-raising flour
- 1 cup desiccated coconut
- 1⁄2 cup brown sugar
- 185 g butter
-
Peppermint Icing
- 1 cup icing sugar
- 30 g solid white vegetable shortening
- 1 1⁄2 tablespoons milk
- 1⁄4 teaspoon peppermint extract
-
Chocolate Icing
- 90 g solid white vegetable shortening
- 1⁄2 cup powdered drinking chocolate
directions
- Biscuit Layer Sift flour.
- Mix dry ingredients together.
- Melt Butter and pour over dry ingredients, mix well.
- Press into greased and paper lined 30cm x 25cm swiss roll tin.
- Bake in moderate (180C or 350F) oven for 20 minutes.
- While warm top with peppermint icing.
- Peppermint Icing Melt chopped shortening over gentle heat.
- Sift icing sugar into basin.
- Add melted shortening, milk and essence.
- Mix well, spread over biscuit layer.
- When cold top with Chocolate Icing.
- Chocolate Icing Pour melted white shortening over powdered drinking chocolate and mix well.
- Cool slightly, then pour evenly on top of peppermint icing.
- Leave to set, then cut into slices to serve.
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Reviews
-
This recipe is from an AUSTRALIAN cookbook from the 70's. <br/><br/>Weight of butter and shortening was in ounces in the book. 6oz butter, 1oz veg shortening, 3oz veg shortening, respectively. <br/><br/>Australians don't measure in ounces anymore but still often use cups for some dry ingredients and liquids. In Australia we use a vegetable shortening called Copha - some sort of solid coconut oil, do not know the American equivalent. And drinking chocolate is hot chocolate powder or can be made using equal parts cocoa and icing (powdered) sugar. <br/><br/>This is one of my all time favourite recipes, loved it when i was a kid and still love it now. There are newer versions that use real chocolate and vegetable oil but they are just not the same, i love the copha and dont care if it is bad for me! -
Made this for the DS to take to music recreation and they all loved it. The only thing different I would do is NOT TO cut it up straight out of the fridge as the chocolate broke up I would do at room temperature. Thank you Jewelies, made for Edition 7 - Make My recipe. -
First, I must agree with M'Larky, I dislike recipes that mix metric and U.S. measurements. They are troublesome. Having said that, I made these for a bake sale and they sold out within an hour. I think that rates 5 stars. It's not a difficult recipe. I made these the night before so they would have plenty of time to set up well and they looked great this morning. While I didn't eat any I can tell you that they are finger lickin good! -
Marlene1964, drinking chocolate is just hot chocolate powder. -
The flavor of this was very good. I had a bit of trouble with the recipe. Confusing for some to be in metric and some standard , I THINK I converted correctly!! ;) I think I messed up on the chocolate topping though. I'm not familiar with the term 'drinking chocolate' .All I could think of was Hershey's Syrup. But the top didn't set up right so I think I messed that up on my own. But the flavor itself is good , we love mint and chocolate together! I'd love to make these again , with the proper "top layer" ingredients! :)
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia
