Ingredients

• 1 cup SR flour
• 1/2 cup brown sugar
• 3 crushed weet bix
• 1 cup coconut
• 2 tblspns cocoa
• 150g melted butter
• Peppermint Icing
• 180g icing sugar
• peppermint essence
• 1 tblspn boiling water
• Chocolate Icing
• 180g icing sugar
• 45g cocoa
• 2 tblspn boiling water

Method

• Mix together flour, coconut, brown sugar, cocoa and weetbix. 
• Add butter and mix well.
• Press into greased 7x11 lamoington tin or 8 inch square tin.
• Bake in a slow to moderate oven until crisp. (150C for approx 10-15 minutes)
• Make both icings.
• Ice with peppermint icing whilst warm, when dry cover with chocolate icing.
• Cut into Squares

Karen Barr