Peppermint crisps
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.