Peppermint crisps

Yield: 1 servings

Measure Ingredient
1 cup Crushed cornflakes
1 cup Self raising flour
½ cup Soft brown sugar
1 teaspoon Baking powder
85 grams Coconut; (3oz)
115 grams Margarine; (4oz)
1 tablespoon Drinking chocolate
450 grams Icing sugar; (1lb)
Peppermint essense
Green colouring
200 grams Chocolate; melted (7oz)
Boiling water

TOPPING

Melt the margarine and drinking chocolate. Pour onto rest of the dry ingredients. Press mixture into a greased swiss roll tin. Bake 170?C/325?F/gas 3 for 20-25 minutes.

For the topping: Mix icing sugar with hot water to a fondant consistency.

Flavour with peppermint and add colouring. Pour onto the top of baked crisp mixture as soon as it comes out of the oven and spread evenly. When cold and set, pour over 225g (8oz) melted chocolate. Cut into squares.

Converted by MC_Buster.

Per serving: 3890 Calories (kcal); 190g Total Fat; (41% calories from fat); 12g Protein; 582g Carbohydrate; 0mg Cholesterol; 1626mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 37½ Fat; 38 Other Carbohydrates

Converted by MM_Buster v2.0n.

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