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

 

Last Updated (Wednesday, 21 April 2010 10:45)