2/3 cup self-raising flour, sifted
¼ cup cocoa, sifted
½ cup desiccated coconut
¼ cup brown sugar
140g butter, melted
1 egg, lightly beaten
4 cups pure icing sugar, sifted
70g vegetable shortening
1/3 cup milk
1 tsp peppermint essence
200g dark chocolate,
50g vegetable shortening
Preheat oven to 180°C.
1 Place flour, cocoa, coconut, sugar, melted butter, and egg in a large bowl and mix well to combine. Press dough into the base of a lightly greased and baking-paper-lined 20 x 30cm tin. Bake for 10-12 minutes or until firm to the touch. Set aside to cool.
2 For filling, place icing sugar, shortening, milk, and peppermint essence in a bowl and mix until well combined. Spread over the cooled base; refrigerate for 30 minutes or until firm.
3 For topping, place chocolate and shortening in a heatproof bowl over a saucepan of simmering water; stir until melted and smooth.
4 Spread over mint filling and refrigerate for 30 minutes or until firm.
6 To serve, cut with a hot knife.